Coconut and Saffron Rice Pudding
A delicious and creamy dessert made with coconut milk and flavored with saffron.
Ingredients
- 1 cup basmati rice
- 1 can (400 ml) coconut milk
- 1/2 cup condensed milk
- 1/4 tsp saffron strands
- 1/4 cup chopped pistachios
- 1/4 cup raisins
- 1/4 tsp cardamom powder
- 2 tbsp sugar
- 1 tbsp ghee
Instructions
- Wash the basmati rice thoroughly and soak it in water for 15 minutes. Drain the rice and set aside.
- In a large saucepan, heat the ghee over medium heat. Add the drained rice and sauté for 2-3 minutes.
- Add the coconut milk, condensed milk, saffron strands, sugar, cardamom powder, and a pinch of salt to the saucepan. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan and let the rice simmer for 30-35 minutes, or until the rice is cooked and the pudding has thickened.
- Stir in the chopped pistachios and raisins. Cook for an additional 5 minutes.
- Remove the saucepan from heat and let the pudding cool slightly.
- Serve the coconut and saffron rice pudding warm or chilled, garnished with additional chopped pistachios and saffron strands, if desired.
Nutrition
Calories: 300kcalCarbohydrates: 35gProtein: 6gFat: 15gFiber: 2g
