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Rice Pudding with Pistachios, Raisins and Saffron

4.1

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Rice Pudding with Pistachios, Raisins and SaffronAlan Richardson

Paal Payasam

Cooks' notes:

· Serve payasam warm or chilled. · You can make payasam, without pistachio mixture, 1 day ahead and chill, covered. Cook nut mixture just before serving.

Recipe information

  • Total Time

    1 3/4 hr

  • Yield

    Serves 6

Ingredients

2 quarts whole milk
3/4 cup jasmine rice
1 cup sugar
6 green cardamom pods, lightly crushed
1/4 teaspoon crumbled saffron threads
2 tablespoons ghee
1/2 cup shelled natural pistachios
1/2 cup golden raisins

Preparation

  1. Step 1

    Simmer milk with rice, sugar, cardamom, and saffron in 7- to 8-quart heavy pot, stirring often, until reduced by half, 45 to 50 minutes. Discard cardamom.

    Step 2

    Heat ghee in a heavy skillet over moderate heat until melted, then cook pistachios and raisins, stirring, until nuts are lightly browned, about 2 minutes. Stir half of pistachio mixture into payasam and sprinkle remainder on top.

TagsRice PuddingPuddingDessertIndianSouth AsianAsianRaisinDried FruitFruitPistachioNutJasmine RiceRiceRice & GrainsSaffronHerbs & SpicesCardamomGluten FreeMake AheadSimmerGourmet
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