| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Basmati rice |
| 1/2 |
c |
Unsalted butter |
| 6 |
c |
Water |
| 4 |
c |
Sugar |
| 1 |
tb |
Powdered saffron in 1/2 cup water |
| 1 1/2 |
ts |
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.
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