Sholeh Zard: Saffron Infused Rice Pudding

Cooking Time : 45 minutes

Very Healthy : ❌ | Vegetarian : ✅ | Vegan : ❌

Summary :

The recipe Sholeh Zard: Saffron Infused Rice Pudding can be made in about 45 minutes. This recipe serves 12 and costs $1.77 per serving. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 528 calories, 14g of protein, and 35g of fat per serving. This recipe from Foodista requires almonds, sugar, pistachios, and slivered almonds. Only a few people made this recipe, and 1 would say it hit the spot. It works well as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 59%. This score is solid. Try SAFFRON INFUSED RICE PUDDING WITH SWEETENED WHOLE WHEAT PANCAKES, Ginger-Infused Japanese Rice Pudding, and Cardamon Infused Black Rice Pudding with Coconut Milk for similar recipes.

Ingredients

almonds

Amount: 12 servings

basmati rice

Amount: 1 g

butter

Amount: 5 Tbsps

candied orange peel

Amount: 12 servings

cardamom powder

Amount: 1 tsp

cinnamon

Amount: 12 servings

edible flowers

Amount: 12 servings

pistachios

Amount: 12 servings

rose water

Amount: 0.5 ml

saffron

Amount: 0.5 tsps

slivered almonds

Amount: 0.5 g

sugar

Amount: 1 g

water

Amount: 7 l

Instruction

Step 1 : Wash the rice with cold water several times. Until the water is clear.In a heavy bottom pot, add the rice and 5 cups water. Bring to a boil.It is recommended that you skim the foam off the top as it rises.Cover and let it simmer on medium heat for about a half hour.Once the rice has softened, add 2 more cups of water and the sugar.Cover and cook for 30 more minutes, stirring occasionally to make sure the sugary rice is not sticking to the bottom of the pot.

Step 2 : Add the almonds, saffron water, butter, cardamom powder, and rose water.

Step 3 : Mix and cover on low heat for another half hour.Check to see if it has become thick.

Step 4 : Remove lid and on low heat cook until the mixture becomes pudding-like.At this point, you can ladle some either into individual heat resistance dishes or into a larger serving dish.Decorate.Cool in fridge and serve cold.