Saffron Rice Pudding with Wildflower Honey Sauce Recipe
Ingredients
| Milk | 2 1/2 Cup (16 tbs) | |
| Saffron threads | 1/4 Teaspoon | |
| 1/2 cup long-grain white rice | ||
| Candied fruits | 1/4 Cup (16 tbs) | |
| Pistachio nuts | 1/4 Cup (16 tbs), blanched | |
| Unflavored gelatin | 1 | |
| Granulated Sugar | 2/3 Cup (16 tbs) | |
| Egg yolks | 4 | |
| Vanilla extract | 1/2 Teaspoon | |
| Almond extract | 1/4 Teaspoon | |
| 1 cup plain low-fat yogurt | ||
| 1/3 cup wildflower honey | ||
| Lemon juice | 1 Tablespoon, squeezed (Wildflower Honey Sauce:) | |
| Pinch of cinnamon | ||
Directions
MAKING
1) Take a heavy gauge saucepan and place it over medium heat. Add 1 1/2 cups of milk in it and crumble saffron threads and mix with milk.
2) Boil the mixture, and then lower the heat and add rice. Allow the rice to cook for about 10 minutes, uncovered.
3) Now, cover the pan and cook the rice for additional 10-15 minutes or till the rice is soft and milk has been completely absorbed.
4) Turn out rice into a large bowl and add candied fruits. Stir in 3 tablespoons of pistachios.
5) Take the same saucepan and mix together, the remaining 1 cup milk, sugar and gelatin. Place the saucepan over low heat and simmer the mixture until, gelatin is completely dissolved. Take the pan off the heat and set aside.
6) Take a small bowl and whisk egg yolks gently. Pour in a little milk mixture over the yolks and stir. Pour this mixture back into the pan.
7) Cook the mixture for about 3-4 minutes, over low heat. Cook until it thickens, stirring constantly. Once done, take the pan off the heat.
8) Now, add the milk mixture to rice and stir in vanilla, almond extract, and yogurt. Place the pudding in the refrigerator for about 30 minutes to chill.
9) In the meantime, grease a 2 quart melon shaped or any other decorative mold. Once the pudding has cooled, pour it into the mold and cover the mold with a plastic wrap.
10) Place the mold in the refrigerator to chill, for about 3 to 4 hours, until it is firm.
FINALIZING
11) To prepare the wildflower honey sauce, take a small bowl and mix honey, lemon juice and cinnamon. Blend well and keep aside.
12) Unmold the pudding, by dipping the mold in hot water, very briefly and inverting it onto a serving platter.
SERVING
13) Spoon some sauce over the pudding and garnish with remaining pistachios. Serve immediately, with remaining sauce.
1) Take a heavy gauge saucepan and place it over medium heat. Add 1 1/2 cups of milk in it and crumble saffron threads and mix with milk.
2) Boil the mixture, and then lower the heat and add rice. Allow the rice to cook for about 10 minutes, uncovered.
3) Now, cover the pan and cook the rice for additional 10-15 minutes or till the rice is soft and milk has been completely absorbed.
4) Turn out rice into a large bowl and add candied fruits. Stir in 3 tablespoons of pistachios.
5) Take the same saucepan and mix together, the remaining 1 cup milk, sugar and gelatin. Place the saucepan over low heat and simmer the mixture until, gelatin is completely dissolved. Take the pan off the heat and set aside.
6) Take a small bowl and whisk egg yolks gently. Pour in a little milk mixture over the yolks and stir. Pour this mixture back into the pan.
7) Cook the mixture for about 3-4 minutes, over low heat. Cook until it thickens, stirring constantly. Once done, take the pan off the heat.
8) Now, add the milk mixture to rice and stir in vanilla, almond extract, and yogurt. Place the pudding in the refrigerator for about 30 minutes to chill.
9) In the meantime, grease a 2 quart melon shaped or any other decorative mold. Once the pudding has cooled, pour it into the mold and cover the mold with a plastic wrap.
10) Place the mold in the refrigerator to chill, for about 3 to 4 hours, until it is firm.
FINALIZING
11) To prepare the wildflower honey sauce, take a small bowl and mix honey, lemon juice and cinnamon. Blend well and keep aside.
12) Unmold the pudding, by dipping the mold in hot water, very briefly and inverting it onto a serving platter.
SERVING
13) Spoon some sauce over the pudding and garnish with remaining pistachios. Serve immediately, with remaining sauce.
Chef
