Ingredients
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90 grams raw rice
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1 liter milk
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Generous pinch of saffron threads
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200 grams sugar
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½ teaspoon ground green cardamom
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15 pistachios, blanched and sliced
Directions
Steps
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1
Done
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Put the rice in a small bowl, wash it in plenty of water 2 or 3 times, and drain. Add 1 cup (200 ml) water and soak for 30 minutes. Drain the rice in a colander and transfer to a spice grinder. Grind to a coarse paste. Stir in a little water or some of the milk. |
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2
Done
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Place a nonstick saucepan over medium heat, add the milk, and bring to a boil. Add the rice paste and stir well. Lower the heat to low and simmer, stirring continuously, for 5 minutes or until the rice is completely cooked. Add the saffron and stir well. Add the sugar and cardamom, and cook until the sugar is dissolved. |
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3
Done
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Spoon into earthenware or china serving bowls and garnish with the pistachios. Put in the refrigerator to chill for 1 hour before serving. |
