A Persian saffron rice pudding, glossy and fragrant with rose water, served chilled or at room temperature. Its texture is soft, almost silky, with crunchy touches of pistachio and almond.
Ingredients
- 160 g short-grain pudding rice
- 1.2 l water
- 180 g granulated sugar
- 0.25 g saffron threads
- 45 ml food-grade rose water
- 25 g unsalted butter
- 1/2 tsp ground cardamom
- 1 pinch fine salt
- 20 g sliced almonds
- 20 g unsalted shelled pistachios
- to taste ground cinnamon
Method
- Rinse the rice in several changes of cold water until the water is less cloudy, then drain it; this rinsing removes excess surface starch without preventing the cream from forming.
- Place the rice and water in a heavy-bottomed saucepan, bring to a simmer, then cook gently, stirring occasionally, until the grains open up and become very tender.
- While cooking, crush the saffron between your fingers or in a mortar, then steep it with a little hot water taken from the saucepan until you get an intense orange color and a clear fragrance.
- When the rice starts to break down and the liquid thickens, add the sugar and salt; stir gently until the mixture becomes fluid again and then thickens back up.
- Stir in the saffron infusion and continue cooking over low heat, scraping the bottom well, until the mixture is glossy, deep yellow, and a spoon trail closes slowly.
- Add the butter, cardamom, and rose water off the heat or over very low heat; mix just enough to flavor it without losing the floral freshness.
- Divide among bowls or ramekins while the pudding is still soft; tap lightly to smooth the surface.
- Decorate with cinnamon, pistachios, and almonds, then let cool slightly before serving, or chill until the surface is set and satiny.
Nutrition
Per serving
- Energy
- 424.7 kcal
- Protein
- 5.19 g
- Carbohydrate
- 78.01 g
- Fat
- 10.17 g
- Fibre
- 1.98 g
- Calcium
- 30.54 mg
- Iron
- 0.68 mg
- Magnesium
- 22.47 mg
