How to Make Saffron Rice Pudding
Cover the uncooked rice with warm water in a pot., Stir the rice gently in the water., Rinse and drain the rice several times, until the water runs clear. , Drain the washed rice. , Place the rice in a non-stick saucepan with 10 cups of water and a...
Step-by-Step Guide
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Step 1: Cover the uncooked rice with warm water in a pot.
Stirring helps to remove some of the starch and grit ,,,,,, Occasionally skim the foam off of the top. ,, Simmer on low heat for 45 minutes. ,, All the water should be boiled out at this point. ,,,,, Let it cool. , Do this once the top has dried into a thin, yet hard, layer. , Place it into the refrigerator to continue chilling until the pudding has transformed into a jello-like consistency.
The pudding also tastes great warm (right after it is done cooking). , -
Step 2: Stir the rice gently in the water.
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Step 3: Rinse and drain the rice several times
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Step 4: until the water runs clear.
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Step 5: Drain the washed rice.
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Step 6: Place the rice in a non-stick saucepan with 10 cups of water and a 1/4 teaspoon of salt.
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Step 7: Place the saffron into 2 tablespoons of warm water and set aside to infuse.
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Step 8: Cover the rice with a lid.
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Step 9: Bring the rice to a boil over medium heat for 20 minutes.
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Step 10: Stir in: 2 teaspoons of powdered saffron in warm water 1 cup of white sugar 1/4 cup of canola oil 1/3 cup of rosewater.
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Step 11: Cover the mixture.
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Step 12: Remove the lid of the saucepan.
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Step 13: Stir until the mixture begins to look like a thick pudding-like cream.
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Step 14: Add more saffron to taste (optional).
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Step 15: Add the blanched slivered almonds (optional).
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Step 16: Cook over medium-low heat until a pudding-like texture develops (approximately 30 more minutes).
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Step 17: Remove the pot from the stove once the mixture has thickened.
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Step 18: Pour the sholeh zard slowly into a large
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Step 19: shallow plate.
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Step 20: Decorate with the cinnamon and pistachios in a pretty pattern.
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Step 21: Cover the plate once the mixture has cooled.
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Step 22: Finished.
Detailed Guide
Stirring helps to remove some of the starch and grit ,,,,,, Occasionally skim the foam off of the top. ,, Simmer on low heat for 45 minutes. ,, All the water should be boiled out at this point. ,,,,, Let it cool. , Do this once the top has dried into a thin, yet hard, layer. , Place it into the refrigerator to continue chilling until the pudding has transformed into a jello-like consistency.
The pudding also tastes great warm (right after it is done cooking). ,
About the Author
Carolyn Baker
Enthusiastic about teaching organization techniques through clear, step-by-step guides.
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