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Saffron-milk Rice Pudding

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      Title: SAFFRON-MILK RICE PUDDING
 Categories: Companion, Desserts, Harned 1996, Nuts, Rice/grains
      Yield: 1 Batch
 
    1/2 c  Long-grain rice
      1 pn Saffron
      3 c  Milk; divided
      1 c  ;Water
    1/2 ts Ground cardamom
    1/4 ts Ground cloves
      1 pn Ground cinnamon
    1/2 c  Sugar
      2 dr Rose water
      2 ts Vegetable shortening
    1/4 c  Coarsely chopped cashews
    1/4 c  Raisins
    1/4 c  Blanched, sliced almonds
    1/4 c  Coarsely chopped pistachios
 
  Rinse the rice in cold water and drain thoroughly.  Warm 1 tablespoon
  milk and soak the saffron in it. In a heavy flameproof casserole over
  medium heat, cook rice with the soaked saffron, remaining milk, water
  and spices for 25 minutes, or until rice is tender. Reduce heat to
  low, add sugar and cook 15 minutes longer, or until the mixture
  blends and thickens. Remove pudding from the heat and cool. Add rose
  water, stir well and refrigerate until well chilled. Just before
  serving, melt shortening in a skillet over medium heat and saute
  cashews and raisins until cashews are golden. Remove pudding from the
  refrigerator. If it is too thick, thin it with up to 1/4 cup cold
  milk.  Stir in cashews and raisins. Spoon into dessert bowls. Garnish
  each serving with a circle of sliced almonds and a sprinkle of
  chopped pistachios in the center.
  
  Yield: 6 to 8 servings.
  
  Subbarao writes: "Try this pudding for special guests, holiday
  dinners or whenever you want a sweet and creamy dessert."
  
  From Shubha B. Subbarao/Green Bay, WI  in "Kitchen Table: Where Herbs
  and Spices Make a Difference" column in "The Herb Companion."
  February/March 1996, Vol. 8, No. 3.  Pg. 21.  Electronic format by
  Cathy Harned. From : Cathy Harned
 
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