Saffron Flavored Rice Pudding

	Milk			2 cups
	Rice Flour		1 cup
	Water			2 cups
	Saffron			½ tsp.
	Non-fat Dry Milk	2 tbsp.
	Sugar			½ cup
	Kewra Essence 		2-3 Drops
        Pistachio-nuts		12-15 Cut in slivers

  • Soak the saffron threads in 2 tblspn warm milk for 20 minutes.
  • In a bowl, combine the rice flour and the water.
  • Rub the saffron between your fingers in the milk to extract the flavor.
  • Bring the milk just to boil in a non-stick saucepan.
  • Add the rice flour mixture to the milk gradually, whisking constantly.
  • Over moderate heat,cook at a gentle boil for about 10 to 15 minutes, whisking constantly until the mixture has the constency of a thick a paste.
  • Add the sugar, cardamom,kewra essenceand three-quarter of saffron liquid, reserving some for garnish.
  • Continue to cook until the sugar has dissolved, stirring often to prevent from sticking and burning.
  • Remove from the heat. If there are any lumps, force them through a sieve while still hot.
  • Pour into a individual serving dishes or traditional Indian dishes.Sprinkle the saffron liquid.
  • When pudding has reached to room temperature refrigerate until well chilled.
  • Serve chilled or at room temperature

Garnish using the slivers of Pistachio.

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