Rice Pudding with Saffron, Cardamom, Nuts, and Raisins
Baking and Desserts • World
Description
Rice pudding with saffron, cardamom, nuts, and raisins
Ingredients
- Basmati rice ⅓ cup
- Water 2 cups
- Butter 2 tablespoons
- Macadamia Nuts 1 tablespoon
- Chopped almonds 1 tablespoon
- Light Raisins, Seedless 2 tablespoons
- Milk 5½ cups
- Sugar ½ cup
- Saffron 5 pieces
- Cardamom 0.1 teaspoons
- Salt a pinch
Step-by-Step Guide
Step 1
Thoroughly rinse the rice in cold running water, transfer to a bowl, cover with 2 cups of water, let it sit for 1 hour, and then drain the water.
Step 2
Finely chop the roasted cashews and almonds.
Step 3
Melt the butter in a double boiler, pour it into a small skillet, and place it over medium heat. When the butter starts to sizzle, add the raisins and finely chopped nuts, and sauté until golden brown (about 2 minutes), stirring constantly.
Step 4
Pour the milk into a three-liter pot and bring it to a boil over medium heat.
Step 5
While the milk is heating, soak the 5 strands of saffron in 2 tablespoons of hot milk and let it steep.
Step 6
Add the rice to the boiling milk and cook, stirring, for about 10 minutes. When the rice softens, add the sugar and continue to cook, stirring, for about 35-40 minutes.
Step 7
When the milk-rice mixture thickens to a pudding-like consistency, add the nut and raisin mixture, saffron, cardamom, and salt to the pot. Mix thoroughly and cook for another 2 minutes.
Step 8
Serve the pudding warm, spooned into deep dessert bowls. If the pudding becomes too thick as it cools, add a little warm milk or cream and stir.
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