Post by amirah on Dec 7, 2008 18:28:03 GMT -5
Saffron Rice Pudding with Cranberries, Almonds, and Pistachios
from Cooking Light, November 2008
This dish is inspired by shole zard, a traditional Persian dessert. Our version features cranberries, which lend a sweet-tart note.
* 2/3 cup basmati rice
* 4 cups 1% low-fat milk, divided
* 1/8 teaspoon saffron threads, crushed
* 2/3 cup sugar
* 1/2 cup sweetened dried cranberries
* 3 tablespoons sliced almonds, toasted
* 1/8 teaspoon vanilla extract
* 1 teaspoon grated orange rind
* 3 tablespoons shelled dry-roasted pistachios, finely chopped
1. Rinse rice with cold water; place in a small bowl. Cover with water to 1 inch above rice; soak 1 hour. Drain well. Combine 2 tablespoons milk and saffron in a small bowl; let stand 30 minutes.
2. Place remaining milk in a medium saucepan; bring to a simmer over medium heat. Stir in rice, saffron mixture, and sugar; cook 30 minutes or until rice is tender, stirring occasionally.
3. Stir in cranberries, almonds, and vanilla; cook 2 minutes. Remove from heat; stir in rind. Spoon about 1/2 cup rice mixture into each of 6 small bowls. Sprinkle each serving with 1 1/2 teaspoons pistachios.
Yield: 6 servings.
from Cooking Light, November 2008
This dish is inspired by shole zard, a traditional Persian dessert. Our version features cranberries, which lend a sweet-tart note.
* 2/3 cup basmati rice
* 4 cups 1% low-fat milk, divided
* 1/8 teaspoon saffron threads, crushed
* 2/3 cup sugar
* 1/2 cup sweetened dried cranberries
* 3 tablespoons sliced almonds, toasted
* 1/8 teaspoon vanilla extract
* 1 teaspoon grated orange rind
* 3 tablespoons shelled dry-roasted pistachios, finely chopped
1. Rinse rice with cold water; place in a small bowl. Cover with water to 1 inch above rice; soak 1 hour. Drain well. Combine 2 tablespoons milk and saffron in a small bowl; let stand 30 minutes.
2. Place remaining milk in a medium saucepan; bring to a simmer over medium heat. Stir in rice, saffron mixture, and sugar; cook 30 minutes or until rice is tender, stirring occasionally.
3. Stir in cranberries, almonds, and vanilla; cook 2 minutes. Remove from heat; stir in rind. Spoon about 1/2 cup rice mixture into each of 6 small bowls. Sprinkle each serving with 1 1/2 teaspoons pistachios.
Yield: 6 servings.