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CATEGORY CUISINE TAG YIELD
Grains 1 Servings

INGREDIENTS

2 c Basmati rice
1/2 c Unsalted butter
6 c Water
4 c Sugar
1 T Powdered saffron in 1/2 cup
water
1 1/2 t Ground cardamom
1/2 c Rose water
Powdered cinnamon
1/4 c Shelled pistachio nuts
chopped

INSTRUCTIONS

Rinse rice by swishing in large bowl with abundant water 5 or 6 times
or until water is clear. Add rice and butter to water in heavy
saucepan. Bring to boil. When rice is boiling add sugar, saffron and
cardamom. Simmer until rice is completely broken apart and mixture is
thick like custard, approximately 45 minutes. Add rose water last 5
minutes of cooking.  Pour rice pudding into serving bowl. When it sets
up at room  temperature, garnish pudding by making design with powdered
cinnamon  and pistachio nuts. Serve warm or at room temperature. Makes
8  servings.  Each serving contains about:  680 calories; 6 mg sodium;
31 mg cholesterol; 14 grams fat; 138 grams  carbohydrates; 4 grams
protein; 0.3 grams fiber; 18% calories from  fat.  Posted to FOODWINE
Digest 25 Jan 97 by "Ted D. Conley"  <tedconley@EARTHLINK.NET> on Jan
25, 1997.

A Message from our Provider:

“Many people give thanks to God when He gives. Job gave thanks when He took.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4181
Calories From Fat: 944
Total Fat: 108.1g
Cholesterol: 244mg
Sodium: 777.7mg
Potassium: 1112.6mg
Carbohydrates: 825g
Fiber: 13.5g
Sugar: 802g
Protein: 16.9g


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