Ingredients and Weight: - 1 cup (180g) short grain rice - 1/4 cup (50g) sugar - 1 teaspoon (5g) ground turmeric - 1/2 teaspoon (2g) ground cardamom - 1 pinch saffron (1g) - 1 teaspoon vanilla extract (5ml) - 3 cups (720ml) whole milk - 1 cup (240ml) heavy cream - 1/4 cup (60g) butter
Preparation Time: 15 minutes
Cooking Time: 1 hour
Difficulty Level: 2
Preparation Method Steps: 1. Rinse the rice in a fine-mesh sieve until the water runs clear. 2. In a medium saucepan, combine the rice, sugar, turmeric, cardamom, and saffron. Add the milk, heavy cream, and butter. 3. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the pudding has thickened. 4. Remove the saucepan from heat and stir in the vanilla extract. 5. Transfer the pudding to a serving dish and chill for at least 2 hours before serving.
Nutritional Information: - Calories: 250 per serving - Fat: 12g - Carbohydrates: 38g - Protein: 8g
Dish Characteristics: Creamy, flavorful, aromatic, spiced, comforting
User Comments: - "A delicious and unique rice pudding that is perfect for a special occasion." - "The saffron and cardamom add a beautiful flavor and aroma." - "This pudding is so creamy and comforting, I could eat it every day." - "It is a great way to use up leftover rice." - "I highly recommend this recipe!"
Special Precautions and Tips: - Use short grain rice for a creamier pudding. - Be careful not to overcook the rice, as it will become mushy. - If you don't have saffron, you can use 1/2 teaspoon of turmeric powder instead. - Serve the pudding warm or chilled, garnished with chopped pistachios or almonds.