Saffron Pudding
From chefmeow 17 years ago
- 20 minutes to make
- Serves 4
Yummy. A friend served this at an elegant dinner party and it was so tasty. When she shared the recipe with me I couldn't believe how easy it was to make.
Ingredients
- 1/4 cup short grain rice, washed, drained shopping list
- 6 cups water shopping list
- 3/4 cup sugar shopping list
- 1/2 teaspoon saffron soaked in 2 tablespoons warm water shopping list
- 3 tablespoons corn starch dissolve with 3 tablespoons water shopping list
- 2 tablespoons rose water shopping list
- Garnish: shopping list
- 4 tablespoons pistacchios grounded shopping list
- 2 tablespoons currants soaked in 1/4 cup hot water shopping list
- 4 tablespoons pine nuts lightly roasted shopping list
How to make it
- Boil rice with 3 cups of water then drain.
- Bring to boil the sugar with 3 cups of water.
- Turn heat down to medium low.
- Add cooked rice, saffron with water and dissolved corn starch.
- Stir constantly.
- When bubbles form on the surface cook for one more minute.
- Add rose water stirring constantly then turn heat off.
- Immediately pour into individual bowls.
- Sprinkle some pine nuts, currants and pistacchios on top.
- Allow to cool then chill in refrigerator before serving.
The Rating
Reviewed by 2 people-
Superb...wonderful ...easy and soooo good. very high 5.
joymarie
mystic_river1
in Bradenton loved it
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