Ingredients
200 long grain rice, I prefer to use Aroborio rice as it holds up its shape
better
100g fine grained sugar
720 ml milk
pinch of saffron,
threads
2-3 tablespoons ghee or clarified butter
3-4 cardamom pods
half a stick cinnamon
50g almonds + more for decoration, skinless and sliced
50g pistachios + more for decoration, coarsely chopped
30g
golden raisins
Method
- Steep the saffron threads in a tablespoon warm milk.
- In a large saucepan melt the ghee/clarified butter. Add the rice and sauté till slightly transparent. Slightly crack the
cardamom pods, throw into the saucepan along with the cinnamon stick and
continue to sauté for another minute or so.
- Pour in half of the milk and bring to a boil. Gently simmer until some of
the milk has been soaked into the rice, stirring occasionally to avoid the rice
from sticking to the bottom of the saucepan. Then add the saffron milk and
gently stir to incorporate. Finally add sugar, raisins, almonds and pistachios. Pour
the remaining milk and simmer on a low until the rice is plump and cooked and
the liquid had evaporated. Stir occasionally.
- Divide into bowls and sprinkle with chopped pistachios and sliced almonds. Serve warm.
Food Guide tips:
- Cardamom – aromatic and powerful
- Cinnamon – sweet and lovely
- Almonds – delicately flavored and highly versatile
- Pistachios – the queen of nuts