Very tasty. It does seem to take a long time to cook -- and I think I may have actually overcooked it a little this time! The end product was just SO thick, too thick. Cooked away the rice's gluten too much I guess? Or maybe because I doubled the recipe? But as stated already; still very tasty!! I'll be having leftovers for breakfast :-)
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
More From Cooking Light
Amount per serving
- Calories: 261
- Calories from fat: 18%
- Fat: 5.2g
- Saturated fat: 1.4g
- Monounsaturated fat: 2.4g
- Polyunsaturated fat: 1.1g
- Protein: 7.5g
- Carbohydrate: 48.1g
- Fiber: 1g
- Cholesterol: 6.5mg
- Iron: 0.5mg
- Sodium: 83mg
- Calcium: 214mg
- 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.
Only you will be able to view, print, and edit this note.Add Note
Saffron Rice Pudding with Cranberries, Almonds, and Pistachios Recipe at a Glance