Middle Eastern · Dessert
Rice Pudding
A lightened take on Middle Eastern saffron rice pudding, simmered down with skim milk instead of cream or condensed milk, sweetened modestly, and finished with fresh raspberries for brightness and a little fibre.
$4
10 minsPrep
20 minsCook
150 minsTotal
EasyLevel
Nutrition per serving
140Calories
6.1gProtein
1.9gFat
25.6gCarbs
12.6gSugar
1.9gFiber
56mgSodium
3mgChol
0.2gSat Fat
281mgPotassium
173mgCalcium
0.7mgIron
0.7mcgVitamin B12
6.9mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Arak
local
Arabic Coffee (Qahwa)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Combine the cooked white rice and skim milk in a heavy-based saucepan and bring to a gentle simmer over medium-low heat, stirring frequently to stop the rice catching.
2
Stir in the sugar, ground cardamom and saffron (with its steeping liquid), and continue simmering uncovered for 15-18 minutes until the mixture reduces by about a third and thickens slightly.
3
Whisk the cornstarch with a splash of cold water to a smooth slurry, then stir into the pudding and cook for a further 2 minutes until glossy and thickened enough to coat the back of a spoon.
4
Divide the hot pudding evenly between two 180ml pots and let cool for 10 minutes on the counter.
5
Cover and chill the pots for at least 2 hours, or until fully set and cold.
6
Just before serving, scatter the halved raspberries and chopped pistachio over the top of each pot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g cooked white rice cooked
- 9.2 oz260g skim milk
- 0.4 oz10g sugar white
- 0 oz1g ground cardamom
- 0.2 oz6g slurry cornstarch
- 0 oz0.2g steeped saffron
- 1.4 oz40g halved raspberry
- 0.2 oz6g chopped pistachio
