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February 28, 2009

Saffron-Spice Rice Pudding

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Last Updated: 28-2-2009
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Ingredients :    

Milk

- 2 1/2 cups

Crushed saffron

- several pinches

Pudding rice

- 1/4 cup

Cinnamon

- 1 2 " piece

Sugar

- 3 tbs

Seedless raisins

- 1/4 cup

Chopped dried apricots

- 1/4 cup

Egg

- 1

Light Cream

- 1/3 cup

Diced butter

- 1 tbs

Flaked almonds

- 2 tbs

Grated nutmeg

-  
Cream -  
  Popular Tags:
   Nutmeg,   Almond,   Raisins,  




Method : 

Heat the milk and crushed saffron in a non-stick sauce pan and bring to boil. Add rice and cinnamon. Reduce the heat and simmer uncovered, for 25 minutes, stirring frequently until the rice is tender. Remove the pan from fire and take out the cinnamon stick. Add sugar, raisins and apricots. Then beat in the egg, cream and diced butter. 

Pour the mixture to an ovenproof dish, sprinkle with the almonds and freshly grated nutmeg. Place in a preheated oven, 1600C/3250F, for 25-30 minutes until mixture is set and lightly golden. Serve hot with cream.

 
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