Persian Rice Pudding

by Editorial Staff

Summary

Prep Time 25 mins
Total Time 1 hr 25 mins
Course Dessert
Cuisine European
Servings (Default: 10)

Ingredients

  • 300 g rice (lon rain rice - but can also be broken rice)
  • ml 2,500 water
  • 0.5 teaspoon ½ saffron threads (alternatively ground saffron)
  • 220 g suar
  • 2 pinches cardamom, ground
  • 4 tablespoon rose water
  • 150 g butter
  • Almond (s) (almond slivers) or chopped pistachios for garnish
  • 2 ½ liters water for boiling
  • 2 tablespoons hot water for the saffron
Persian Rice Pudding
Persian Rice Pudding

Instructions

  1. Soak the rice in water and let it soak for about 1 hour. Drain and mash the grains with a pestle or something similar. Add the 2 1/2 liters of water and bring to the boil, let simmer gently for about 1 hour, stirring frequently.
  2. Finely grind the saffron threads with a little sugar in a mortar, then dissolve with 2 tablespoons of hot water. Add the saffron, sugar, cardamom and rose water to the rice. Melt the butter and stir in as well.
  3. Put the whole thing in a large bowl, garnish with sliced almonds or pistachios and let cool.

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