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Saffron Rice Pudding Popular

Category : Desserts

Author : TajRecipe

Date : 10/28/2005

Rating: Rating 3.9 ( 3.9 ) by 18 users

185 g (6 oz / 1 1/4 cups) basmati rice
75 ml (2 1/2 fl oz/ 1/3 cup) milk
Pinch saffron threads
30 g (1 oz/6 teaspoons) butter
2 green cardoman pods, bruised
2.5cm (1 in) cinnamon stick
2 cloves
90 g (3 oz/ 1/2 cup) sultanas
60 g (2 oz/ 1/4 cup) caster sugar
45 g (1 1/2 oz/ 1/3 cup) flaked almonds, toasted
1. Wash rice under cold running water and put into a large saucepan with 625 ml (20 fl oz/ 2 1/2 cups) cold water.

2. Bring to the boil, then reduce heat and simmer, covered for 5
minutes. Drain.

3. Measure 6 tsp milk into a small bowl, add saffron and leave to saok for 5 minutes.

4. Melt butter in a heavy_based saucepan, add rice, cardamon pods, cinnamon and cloves and fry for 2-3 minutes or until rice becomes opaque.

5. Stir in milk, saffron milk, sultanas and sugar and bring to the boil, then simmer, covered, for 6-8 minutes, until rice is tender and liquid has been absorbed.

6. Remove whole spices and serve hot, with flaked almonds scattered on top.

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