Summary

Ingredients

• 150 g rice puddin
• 600 g milk
• 1 quince (s)
• 80 g suar
• 1 tablespoon lemon juice
• 1 pinch (s) salt
• 1 pinch (s) saffron threads
• 2 teaspoons warm water
• 1 pinch (s) sugar
• 1 tablespoon pistachios
• 1 tablespoon almond sticks
• 1 tablespoon pine nuts
• 50 g raisins
• 1 pomegranate

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Instructions

1. Bring the rice pudding to the boil in milk.
2. Rub the quince with a cloth, quarter it and remove the core. If you like, you can remove the shell, but this is not absolutely necessary. Dice the quince and stir into the rice with the sugar. Add lemon juice and a pinch of salt. Grind the saffron threads with a pinch of sugar and dissolve in warm water. Add to rice, stir in. Let the rice pudding soak until it is soft. Pour in milk if necessary.
3. Finely chop the pistachios, then roast them with almond sticks and pine nuts in a pan without fat while stirring until golden brown. Let the raisins soak a little in warm water.
4. Remove the seeds from the pomegranate. Add the pomegranate seeds, pistachios, almonds, pine nuts and raisins to the rice and mix gently.
5. Can be eaten warm or cold and well prepared as it tastes better when the rice permeates the night.