A lovely yellow rice pudding, with the exotic flavor of saffron; interestingly, it’s dairy free. Use cinnamon or cardamom in addition to (or in place of) the rose water (available in small bottles at Middle Eastern stores) if you like.
Recipe information
Yield
makes 6 or more servings
Ingredients
Preparation
Step 1
Combine the rice and salt with 6 cups water in a medium saucepan with a lid; bring to a boil, then partially cover and adjust the heat so the mixture simmers steadily. Cook for about 30 minutes, stirring occasionally, then add the sugar and saffron. Uncover and continue to simmer for at least another 30 minutes, or until the mixture is fairly thick. (It will thicken more upon standing, and it should be a little loose when you eat it.)
Step 2
Stir in the rose water and cool; this is good warm, at room temperature, or cold. Just before serving, garnish with the currants or raisins and the almonds if you’re using them, plus the pistachios.
