Rice Pudding With Saffron And Nuts Food

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.

RICE PUDDING WITH SAFFRON AND NUTS

Steps:

• Put the saffron and sugar cube in a mortar. Pulverize with the pestle. Add to the milk when you put in the cardamom pods. Cook the rice pudding according to directions in the preceding recipe for 45 minutes. When you are adding the sugar, add most of the nuts, keeping some aside for garnishing the top when the pudding has cooled down a bit.

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

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.

IRANIAN SAFFRON RICE PUDDING (SHOLEH ZARD) (DAIRY FREE & GLU

Steps:

• Wash rice. Rinse and drain the rice several times until the water runs clear. Add the rice to a large, heavy-bottomed saucepan.
• Add 8 cups of water to the pot and partially cover with a lid. Bring the rice to a boil over medium heat, occasionally skimming the foam off the top.
• Put saffron into 2 tbs warm water and set aside.
• Once rice is soft and boiling (approximately 30 minutes), add sugar and stir gently to dissolve. Add an additional 2 cups of water and stir to combine. Keep the rice partially covered and continue to cook over a medium-low heat for approximately 20 more minutes. Stiring occasionally.
• Put canola oil, rose water and the ground saffron threads along with their water into the rice and stir thoroughly to combine. Continue to cook, partially-covered, for another 20 minutes over low heat.
• Remove the lid and stir well. The mixture should start to look like a thick pudding-like cream; all the water should be boiled out at this point. Feel free to add more saffron to taste. The more saffron you add the richer the flavor and color of the pudding will be.
• Add the blanched slivered almonds and continue cooking over medium-low heat until a pudding-like texture develops (approximately 30 more minutes).
• Once thickened, remove the pot from the stove and pour the Sholeh Zard into a large, shallow plate and let it cool*. Once the top has dried into a thin, yet hard, layer you can decorate with the cinnamon and pistachios in a pretty pattern.
• Once cool, place the plate, covered into the refrigerator and continue chilling until the pudding has transformed into a jello-like consistency.
• *Optional serving styles: The pudding also tastes great warm (right after it's done cooking).
• Which ever way you choose, we like both you may now serve the tastiest dessert along with a nice cup of tea.
• Enjoy!

RICE PUDDING

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.