Rice Pudding with Pistachios, Raisins and Saffron |
|
 |
Prep Time: 75 Minutes Cook Time: 30 Minutes |
Ready In: 105 Minutes Servings: 6 |
|
Paal Payasam Ingredients:
2 quarts whole milk |
3/4 cup jasmine rice |
1 cup sugar |
6 green cardamom pods, lightly crushed |
1/4 teaspoon crumbled saffron threads |
2 tablespoons ghee |
1/2 cup shelled natural pistachios |
1/2 cup golden raisins |
Directions:
1. 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.
2. 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.
3. Cooks' notes: · Serve payasam warm or chilled. · You can make payasam, without pistachio mixture, 1 day ahead and chill, covered. Cook nut mixture just before serving.
|
|