Cooking with Saffron: Saffron Rice Pudding


| December/January 2011


Known as kheer in India and Pakistan and as sholeh zard in Iran, saffron-infused rice pudding is a dessert fit for a queen. Once you’ve made it, you won’t want rice pudding any other way.  

• 8 to 10 saffron threads
• 1/3 cup warm milk
• 1/2 cup basmati rice
• 2 tablespoons ghee or butter
• 2 tablespoons flaked almonds or yellow sultanas OR 1 tablespoon chopped cashews or sliced pistachios
• 4 cups milk
• 3 bruised cardamom pods
• 1/2 cup sugar

1. Soak saffron threads in 1/3 cup milk for 20 minutes.

2. Rinse rice until it runs clear.

3. Melt ghee or butter in a skillet (if using butter, add a little olive or vegetable oil to stop butter from burning) and toast the nuts or sultanas. Remove from skillet.

4. Heat 4 cups milk in a separate, heavy-bottomed pan.





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