Rice Pudding with Pistachios, Raisins and Saffron

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Rice Pudding with Pistachios, Raisins and Saffron - print recipe

Yield:

Ingredients:


2 stk	unsalted butter cut into 1-inch pieces
	Payasam
40 ml	ghee (see recipe below) - (30ml)
4 cup	whole milk - (1 liter)
3/4 cup	jasmine rice - (175ml)
1 cup	sugar - (250ml)
5	green cardamom pods, crushed lightly
1/4 tsp	crumble saffron threads- (1.25ml)
1/2 cup	shelled natural pistachios (125ml)
1/2 cup	golden raisins - (125ml)

Method:

In a small, heavy saucepan, bring butter to a light boil over moderate heat. Once foam completely covers the butter, reduce the heat to very low. Continue to cook, stirring occasionally so that the butter doesn't burn, until a thin crust has begun to form on the surface and the milky white solids have fallen to the bottom of the pan (approximately 8 minutes). Keep cooking, watching constantly, and stirring occasionally, until the solids have turned light brown and the butter has deepened to golden and translucent (approximately 3 minutes). Remove from heat and pour over a bowl lined with 3 layers of cheesecloth. Discard the solids. Set aside.

Payasam:
For the payasam, place the milk, sugar, crushed cardamom pods and saffron in a saucepan. Mix together. Add jasmine rice and bring to a light boil. Stir frequently, until reduced by half (approximately 45-50 minutes). Discard cardamom pods.

In a skillet, over moderate heat, add ghee and swirl to get it heated quickly. Add pistachios and raisins, stirring until the nuts are lightly browned (approximately 2 minutes). Fold half the pistachio mixture into the payasam, scoop into serving dishes, and sprinkle the remainder on top. Serve warm or chilled.

Notes: the payasam can be made 1 day ahead (chilled & covered). Then cook the pistachio mixture just before serving. Ghee can also be made ahead and kept, covered and chilled, for 2 months.

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