Saffron Rice Pudding – (sholezard)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Latimes3 | 12 | Servings | ||
INGREDIENTS
| 2 1/2 | c | Rice |
| 12 | c | Water |
| 1/2 | c | Butter |
| 1 | pn | Salt |
| 2 | c | Sugar |
| 1 | c | Rose water |
| 1 | t | Saffron |
| 3/4 | c | Sliced almonds |
INSTRUCTIONS
Wash rice in 3 changes of water to remove all of the starch. Bring rice, water, butter and salt to boil in large pot. Add butter and pinch salt, then bring to boil. Reduce heat to medium-low and cook until soft but not mushy, about 30 minutes. Add sugar, rose water and saffron. Cook, stirring often to prevent sticking on bottom, until rice breaks up and is consistency of polenta, 15 to 20 minutes. Turn into serving bowls and garnish with almonds. Yields 12 servings. Each serving: 389 calories; 101 mg sodium; 21 mg cholesterol; 13 grams fat; 66 grams carbohydrates; 5 grams protein; 0.33 gram fiber Recipe Source: Los Angeles Times - 03-24-1999 Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 255
Calories From Fat: 81
Total Fat: 12.2g
Cholesterol: 20.3mg
Sodium: 36.6mg
Potassium: 424.9mg
Carbohydrates: 56.3g
Fiber: <1g
Sugar: 33.7g
Protein: 1.9g