| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Desserts, Rice |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Short-grained rice |
|
|
Water |
| 1 1/4 |
c |
Sugar |
| 2 |
pn |
Saffron |
| 2 |
tb |
Cornstarch |
| 1/2 |
c |
Currants |
| 1/2 |
c |
Pine nuts |
|
|
Seeds of 1 pomegranate |
INSTRUCTIONS
Recipe by: Los Angeles Times In bowl rinse rice. Then cook in pan with 1
quart water with sugar 20 to 25 minutes. Skim off any scum. In bowl soak
saffron in 1/2 cup water. Add to rice. In bowl dissolve cornstarch in 1/2
cup water. Add to rice. Mix well. Cook over medium heat 20 to 30 minutes,
until thickened. Divide pudding among individual bowls and let cool.
Decorate with currants, pine nuts and pomegranate seeds. Makes 6 servings.
By Rose Dosti Copyright Los Angeles Times
Posted to EAT-L Digest 21 Sep 96
Date: Sun, 22 Sep 1996 15:22:04 -0500
From: LD Goss <ldgoss@METRONET.COM>
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