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Saffron Rice Pudding with Cranberries, Almonds, and Pistachios

Yield 6 servings
This dish is inspired by shole zard, a traditional Persian dessert. Our version features cranberries, which lend a sweet-tart note.

Ingredients

  • 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

Nutrition Information

  • calories 261
  • caloriesfromfat 18 %
  • fat 5.2 g
  • satfat 1.4 g
  • monofat 2.4 g
  • polyfat 1.1 g
  • protein 7.5 g
  • carbohydrate 48.1 g
  • fiber 1 g
  • cholesterol 6.5 mg
  • iron 0.5 mg
  • sodium 83 mg
  • calcium 214 mg

How to Make It

  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.