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.
RICE PUDDING WITH SAFFRON AND CARDAMOM
One of my favorite recipes, nutritious and so easy to make.
Provided by moza
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 214.2 calories, Carbohydrate 42.3 g, Cholesterol 6.5 mg, Fat 3 g, Fiber 0.9 g, Protein 4.7 g, SaturatedFat 1.2 g, Sodium 44.8 mg, Sugar 20.7 g
FRAGRANT RICE PUDDING WITH PISTACHIOS (KHEERNI)
This traditional dessert is often pre[ared for Diwali, India's great Festival of Lights. Indians of all religions and sects join in 10 days of rejoicing and thanksgiving. For non-Indians, this dessert is a light, exotic twist from the usual rice pudding. Prep time does not include chilling time.
Provided by JackieOhNo
Categories Dessert
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Bring 6 cups milk to boil in heavy shallow 5-quart saucepan. Rinse rice with cold water until water runs clear. Drain. Stir rice into milk. Reduce heat and simmer until pudding thickens and rice is very tender, stirring frequently, about 1-1/4 hours.
- Puree 1/4 cup milk and almonds in blender until smooth, stopping occasionally to scrape down sides of blender. Add banana, sugar, cardamom and saffron and blend. Pour into pudding. Rinse blender with remaining 1/4 cup milk and add to pudding. Continue simmering until thickened to consistency of tapioca, about 10 minutes. Cool to room temperature. Cover and refrigerate until well chilled.
- Just before serving, spoon into goblets and sprinkle with pistachios.
Nutrition Facts : Calories 319.2, Fat 16.4, SaturatedFat 6.7, Cholesterol 37, Sodium 132.8, Carbohydrate 32.6, Fiber 2.1, Sugar 8.8, Protein 12.5
INDIAN SWEET SAFFRON RICE WITH RAISINS AND PISTACHIOS
A Vedic recipe (meetha kesari bhat) adapted from the cookbook The Best of Lord Krishna's Cuisine by Yamuna Devi. Although not considered Vedic, I add onion to the rice. Very sweet dish meant to be served to soothe the palate when eating more fiery Indian dishes. The sweetener jaggery or gur can be found in many Asian markets.
Provided by COOKGIRl
Categories Rice
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Bring water to boil in saucepan. Place the saffron threads in a small bowl and add 2 1/2 tablespoons of the boiling water and soak the threads for 10 to 15 minutes.
- In the meantime, add the basmati rice, cinnamon stick, cloves and salt to the saucepan of boiling water. Cover and simmer 20 to 25 minutes or until rice is tender. Remove from heat and let sit with cover on for 5 minutes.
- Optional: In small pan, lightly saute onion in oil and set aside.
- Next combine the saffron water (strain the water through a small sieve to remove threads), sweetener and cardamom seeds in a small saucepan. Place over medium heat and stir until the sweetener is dissolved. Lower heat and simmer 1 minute. Pour the syrup over the rice (and stir in onions if using) then re-cover pan.
- Heat the ghee or oil in small pan over medium-low heat until warm but not smoking. Fry the nuts and raisins until nuts are golden brown and the raisins swell. Stir the raisins, nuts and oil into the hot cooked rice and gently fluff with fork. Remove cinnamon stick and cloves. Spoon rice onto a serving platter and garnish with toasted nuts if desired.
Nutrition Facts : Calories 390.6, Fat 13.7, SaturatedFat 5.1, Cholesterol 16.4, Sodium 190, Carbohydrate 64.3, Fiber 6.2, Sugar 18, Protein 6.9
RICE PUDDING
Categories Fruit Rice Dessert Diwali Raisin Almond Cashew Spice Saffron Simmer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Rinse rice well in a large sieve under cold running water, then transfer to a bowl. Add 2 cups cold water and let stand for 1 hour. Drain rice.
- Heat clarified butter in a small skillet over moderate heat until hot but not smoking, then cook raisins and nuts, stirring, until golden, about 2 minutes.
- Bring milk to a simmer in a 3- to 4-quart heavy saucepan over moderate heat. Transfer 2 tablespoons milk to a cup, then add saffron and let stand. Add rice to remaining simmering milk and cook, stirring frequently, until rice is tender, about 10 minutes. Add sugar and simmer, stirring frequently, until mixture is thickened to a loose pudding consistency, about 35 minutes more. Stir in raisin-nut mixture, saffron milk, and cardamom and simmer 2 minutes more. Serve warm.
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