Ingredients with Measurements:
- 1 cup of short-grain rice
- 4 cups of whole milk
- 1 cup of heavy cream
- 1 cup of granulated sugar
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground cardamom
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of saffron threads
- 1/2 cup of raisins
- 1/2 cup of chopped pistachios
Special equipment needed:
- Large saucepan
- Wooden spoon
- Measuring cups and spoons
- Small bowl
- Whisk
- Serving bowls
Step-by-step instructions:
1. Rinse the rice in a fine-mesh strainer and drain.
2. In a large saucepan, combine the rice, milk, cream, sugar, salt, cardamom, and cinnamon. Stir to combine.
3. Bring the mixture to a boil over medium-high heat, stirring occasionally.
4. Reduce the heat to low and simmer, stirring occasionally, for 30-40 minutes or until the rice is tender and the mixture has thickened.
5. In a small bowl, combine the saffron threads with 1 tablespoon of hot water. Let it steep for 5 minutes.
6. Add the saffron mixture to the rice pudding and stir to combine.
7. Add the raisins and stir to combine.
8. Remove the pudding from the heat and let it cool for 10 minutes.
9. Divide the pudding among serving bowls and sprinkle with chopped pistachios.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
5. Temperature:
Medium-high heat for boiling, low heat for simmering.
Serving size:
Makes 6-8 servings.
Nutritional information:
Calories: 480
Fat: 21g
Saturated Fat: 11g
Cholesterol: 65mg
Sodium: 230mg
Carbohydrates: 68g
Fiber: 1g
Sugar: 47g
Protein: 9g
Substitutions for ingredients:
- Arborio rice can be used instead of short-grain rice.
- Half-and-half can be used instead of heavy cream.
- Brown sugar can be used instead of granulated sugar.
- Almonds or walnuts can be used instead of pistachios.
Variations:
- Add 1/2 cup of shredded coconut to the pudding.
- Use coconut milk instead of whole milk.
- Add 1/2 cup of chopped dates to the pudding.
- Use honey instead of sugar.
Tips and tricks:
- Rinse the rice to remove excess starch and prevent the pudding from becoming too thick.
- Stir the pudding occasionally to prevent it from sticking to the bottom of the pan.
- Let the saffron steep in hot water before adding it to the pudding to release its flavor and color.
Storage instructions:
Store the rice pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice pudding in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the rice pudding in individual bowls or glasses. Garnish with a sprinkle of cinnamon or saffron threads.
Garnishes:
Chopped pistachios, cinnamon, saffron threads.
Pairings:
Serve the rice pudding with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit, such as sliced strawberries or bananas.
Troubleshooting advice:
- If the pudding is too thick, add more milk or cream to thin it out.
- If the pudding is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
Refrigerate the rice pudding promptly after serving to prevent bacterial growth.
Food history:
Rice pudding is a traditional dessert in many cultures, including Persian cuisine. Saffron is a prized spice in Persian cuisine and is often used in desserts.
Flavor profiles:
Creamy, sweet, aromatic, with a hint of saffron and cinnamon.
Serving suggestions:
Serve the rice pudding warm or chilled, as a dessert or a breakfast dish.
Related Categories
Cooking Method: N/A
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Region: Persian
Taste: Sweet, Creamy, Nutty, Saffron, Aromatic, Saffron-Flavored