Rice Pudding With Pistachios Raisins And Saffron Recipes

RICE PUDDING WITH SAFFRON AND CARDAMOM

Steps:

• Combine water, rice flour, and sugar in a saucepan over medium heat. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
• Mix milk, rose water. saffron, and cardamom together in a bowl; add to rice mixture. Bring to a boil and stir until there are no clumps, about 5 minutes.
• Carefully ladle hot mixture into 6 cups; garnish each with 3 pistachios. Refrigerate for at least 1 hour.

RICE PUDDING WITH PISTACHIOS, RAISINS AND SAFFRON

Steps:

• Simmer milk with rice, sugar, cardamom, and saffron in 7- to 8-quart heavy pot, stirring often, until reduced by half, 45 to 50 minutes. Discard cardamom.
• Heat ghee in a heavy skillet over moderate heat until melted, then cook pistachios and raisins, stirring, until nuts are lightly browned, about 2 minutes. Stir half of pistachio mixture into payasam and sprinkle remainder on top.

BAKED SAFFRON RICE PUDDING

Steps:

• Preheat oven to 350°F.
• Bring milk to a boil with saffron threads, cardamom and cinnamon, while stirring frequently to prevent scalding.
• As soon as it comes to a boil, add the rice, reduce heat to a simmer, and cook for 20-25 minutes or until the rice has softened.
• Remove from heat, and stir in the sugar, coconut and nuts.
• Beat in the egg, single cream and butter.
• Transfer to an ovenproof dish.
• Sprinkle with nutmeg if desired.
• Bake for 20-30 minutes until set or lightly golden.
• Garnish with chopped nuts or dribbled with additional cream.
• Note: Coconut and nuts are optional and you may substitute one or either for golden raisins or any dried fruit, according to your taste.

PISTACHIO RICE PUDDING

Steps:

• In a saucepan, combine milk, condensed milk & rice & bring to boil over medium heat.
• Reduce heat to maintain a low simmer & cook, stirring occasionally, for 10 minutes.
• Add cardamom, vanilla & 2/3 of the apricots, & cook until rice is tender, stirring occasionally, about 10 minutes.
• Stir in zest & cream, if using it.
• Garnish with pistachios & the remaining apricots, & serve warm or cold.
• If serving cold, press parchment/baking paper directly onto surface of pudding to prevent a skin from forming, & chill at least 3-4 hours (or overnight if desired).