Rice Pudding

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Rice Pudding
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Difficulty:
easy
Difficulty
Preparation:
3 h. 45 min.
Preparation

Ingredients

for
4
Ingredients
100 grams
½ teaspoon
Cardamom (ground)
500 milliliters
100 grams
80 grams
3 tablespoons
1 generous pinch
ground Saffron
30 grams
2 tablespoons
1 tablespoon
8
Lychees (for garnish)

Preparation steps

1.

Rinse rice under running water in a sieve, add to saucepan, bring to a boil with almost double the volume (approximately 1 cup) of lightly salted water, cover and simmer over low heat for about 10 minutes. Allow to expand. Add cardamom, milk, cream, sugar, butter and saffron to rice, bring to a boil and simmer uncovered on low heat for about 30 minutes, stirring occasionally.

2.

Finely chop pistachios and set aside 1 tablespoon for garnish. Stir remaining pistachios, raisins and rose water into rice pudding. Cover rice pudding and refrigerate for 2-3 hours.

3.

To serve, scoop rice pudding into dessert bowls and sprinkle with remaining pistachios. Peel lychees and use to top rice pudding.