Saffron Rice Pudding with Cranberries, Almonds, and Pistachios

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

Yield:

6 servings

Recipe from

Nutritional 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

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

Preparation

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.

Note:

November 2008