RICE PUDDING WITH SAFFRON AND CARDAMOM
One of my favorite recipes, nutritious and so easy to make.
Provided by moza
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Combine water, rice flour, and sugar in a saucepan over medium heat. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
- Mix milk, rose water. saffron, and cardamom together in a bowl; add to rice mixture. Bring to a boil and stir until there are no clumps, about 5 minutes.
- Carefully ladle hot mixture into 6 cups; garnish each with 3 pistachios. Refrigerate for at least 1 hour.
Nutrition Facts : Calories 214.2 calories, Carbohydrate 42.3 g, Cholesterol 6.5 mg, Fat 3 g, Fiber 0.9 g, Protein 4.7 g, SaturatedFat 1.2 g, Sodium 44.8 mg, Sugar 20.7 g
CARDAMOM RICE PUDDING (PAYASAM)
Provided by Maya Kaimal
Categories Milk/Cream Dairy Rice Dessert Vegetarian Raisin Almond Simmer Cardamom Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Bring milk, rice, cardamom, cinnamon, and salt to a boil in a 3-quart heavy saucepan over medium-high heat. Reduce heat to medium-low and simmer, uncovered, stirring frequently, until rice is tender, about 20 minutes. Add sugar and cook, stirring, until slightly thickened, about 5 minutes.
- Heat ghee in a 10-inch heavy skillet over medium heat until hot, then cook almonds, stirring, until golden. Add raisins and cook, stirring, until coated with ghee and slightly puffed.
- Stir almond mixture into rice pudding and serve warm.
BAKED SAFFRON RICE PUDDING
This creamy pudding is made even more mouthwatering when infused with a saffron flavor. It would be a perfect complement to end a traditional Indian meal.
Provided by 199949
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Bring milk to a boil with saffron threads, cardamom and cinnamon, while stirring frequently to prevent scalding.
- As soon as it comes to a boil, add the rice, reduce heat to a simmer, and cook for 20-25 minutes or until the rice has softened.
- Remove from heat, and stir in the sugar, coconut and nuts.
- Beat in the egg, single cream and butter.
- Transfer to an ovenproof dish.
- Sprinkle with nutmeg if desired.
- Bake for 20-30 minutes until set or lightly golden.
- Garnish with chopped nuts or dribbled with additional cream.
- Note: Coconut and nuts are optional and you may substitute one or either for golden raisins or any dried fruit, according to your taste.
RICE PUDDING WITH PISTACHIOS, RAISINS AND SAFFRON
Steps:
- Simmer milk with rice, sugar, cardamom, and saffron in 7- to 8-quart heavy pot, stirring often, until reduced by half, 45 to 50 minutes. Discard cardamom.
- Heat ghee in a heavy skillet over moderate heat until melted, then cook pistachios and raisins, stirring, until nuts are lightly browned, about 2 minutes. Stir half of pistachio mixture into payasam and sprinkle remainder on top.
RICE PUDDING WITH SAFFRON AND NUTS
This pudding is cooked just like the preceding one but with a few additions.
Yield serves 3
Number Of Ingredients 7
Steps:
- Put the saffron and sugar cube in a mortar. Pulverize with the pestle. Add to the milk when you put in the cardamom pods. Cook the rice pudding according to directions in the preceding recipe for 45 minutes. When you are adding the sugar, add most of the nuts, keeping some aside for garnishing the top when the pudding has cooled down a bit.
SAFFRON-CARDAMOM RICE
A colorful, aromatic rice that is good with the Spicy Lamb Stew with Apricots and Cardamom, or with broiled chicken, fish or vegetables.
Categories Nut Onion Rice Side Vegetarian Raisin Pine Nut Saffron Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 11
Steps:
- Melt 1 teaspoon butter in small skillet over medium heat. Add pine nuts; sauté until golden, about 5 minutes. Cool.
- Melt remaining 2 teaspoons butter in medium saucepan over medium heat. Add onion and sauté until slightly softened, about 5 minutes. Add rice and stir 2 minutes. Add 1 1/2 cups water, raisins, sugar, salt, saffron and cardamom. Bring to boil. Reduce heat, cover and simmer until rice is tender, about 15 minutes. Remove from heat; let stand covered 10 minutes. Stir in pine nuts.
RICE PUDDING WITH CARDAMOM
If you like rice pudding, you'll love this version with an irresistible perfume. A beautiful dessert to close an indian dish.
Provided by Boomette
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, melt the butter at medium heat. Add rice, cardamom, cinnamon and stir to coat the rice. Add milk and sugar and bring to boil. Reduce heat, cover and let simmer, stirring often, 25 to 30 minutes or until almost all liquid has absorbed and rice is tender. (You can prepare this step in advance, let cool and put in an hermetic container. It will be good up to the next day in the fridge). Serve the rice pudding warm, sprinkle with pistachios and honey.
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- In a large bowl, cover the rice with water. Using your hand, agitate the rice to release the starch, then carefully pour off the water. Rinse the rice 5 to 7 more times, until the water runs clear. Cover the rice with water and refrigerate overnight. Drain, then coarsely crumble with your hands.
- In a large nonstick saucepan, combine the crumbled rice with 9 cups of water and the salt and bring to a boil. Simmer over moderately low heat, stirring frequently, until the rice is softened, about 30 minutes.
- Stir the sugar, brewed saffron, butter and cardamom into the rice. Cover and simmer over moderately low heat, stirring occasionally, until the rice breaks down and the pudding is the texture of loose porridge, 20 to 30 minutes; discard the cardamom pods. Stir in the rosewater. Spoon the pudding into 8 glasses and let cool slightly. Cover the glasses with plastic and refrigerate until thickened, about 1 hour.
- Decorate the puddings with cinnamon and slivered almonds. Let stand at room temperature for 25 minutes before serving.
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- Toast saffron in a small, dry skillet over medium-high until it is dry and a shade darker, 30 seconds to 1 minute. Remove from heat. Transfer toasted saffron to a small plate, and crush it into a powder with the back of a spoon.
- Whisk together crushed saffron, milk, cooked rice, uncooked rice, and cardamom in a medium saucepan. Bring mixture to a boil over medium, whisking to break up any lumps of rice. Reduce heat to low, and simmer, covered, stirring occasionally, until thickened and smooth, about 25 minutes. Stir in cream and sugar. Remove from heat.
- Serve warm like a sweet risotto, or chill, stirring in a bit more milk before serving to soften the texture, if desired (the pudding will stiffen a bit when chilled). Top servings with pomegranate arils and pistachios.
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