>Recipes
Saffron Rice Pudding
Makes 6 servings
Time to Prepare: 0:15
Time to Cook: 0:45
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Ingredients
1/2 cup Rice, white, long-grain, regular, raw, enriched 1 1/4 cup Sugars, granulated 2 pinch Spices, saffron 2 tbls Cornstarch 1/2 cup Currants, zante, dried 1/2 cup Nuts, pine nuts, pignolia, dried 4 oz Pomegranates, raw
Directions
1. Cook rice in the pan with 1 quart of water and 1-1/4 cup sugar for 20 minutes. Skim the surface.
2. In a bowl, soak the saffron in 1/2 cup water. add to the rice.
3. In a bowl, dissolve the cornstarch in 1/2 cup water. add to the rice and mix well.
4. Cook over medium heat for 25 minutes, or until thickened. Divide pudding among individual bowls and let cool. Decorate with currants, pine nuts, and pomegranate seeds.
2. In a bowl, soak the saffron in 1/2 cup water. add to the rice.
3. In a bowl, dissolve the cornstarch in 1/2 cup water. add to the rice and mix well.
4. Cook over medium heat for 25 minutes, or until thickened. Divide pudding among individual bowls and let cool. Decorate with currants, pine nuts, and pomegranate seeds.
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