This pudding is cooked just like the preceding one but with a few additions.
Recipe information
Yield
serves 3
Ingredients
1 teaspoon saffron threads
1 small sugar cube or 1/2 teaspoon granulated sugar
5 cups whole milk
8 cardamom pods
3 tablespoons basmati rice
1/2 cup sugar
2 tablespoons slivered or chopped pistachios
Preparation
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.
Excerpted from At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka by Madhur Jaffrey. Copyright © 2010 by Random House. Excerpted by permission of Alfred A. Knopf, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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