Rice Pudding with Pistachios, Raisins and SaffronAlan Richardson
Paal Payasam
Cooks' notes:
· Serve payasam warm or chilled. · You can make payasam, without pistachio mixture, 1 day ahead and chill, covered. Cook nut mixture just before serving.
Recipe information
Total Time
1 3/4 hr
Yield
Serves 6
Ingredients
2 quarts whole milk
3/4 cup jasmine rice
1 cup sugar
6 green cardamom pods, lightly crushed
1/4 teaspoon crumbled saffron threads
2 tablespoons ghee
1/2 cup shelled natural pistachios
1/2 cup golden raisins
Preparation
Step 1
Simmer milk with rice, sugar, cardamom, and saffron in 7- to 8-quart heavy pot, stirring often, until reduced by half, 45 to 50 minutes. Discard cardamom.
Step 2
Heat ghee in a heavy skillet over moderate heat until melted, then cook pistachios and raisins, stirring, until nuts are lightly browned, about 2 minutes. Stir half of pistachio mixture into payasam and sprinkle remainder on top.
