Ingredients Jump to Instructions ↓

  1. Zarda (Indian Rice Pudding)

  2. 2 1/3 cups raw long grained rice

  3. pinch salt

  4. 1/4 tsp powdered saffron

  5. 2 cups sugar

  6. 1 1/2 cups butter

  7. 2 whole cardamom seeds, shelled

  8. 5 whole cloves

  9. juice of one lemon

  10. 1/4 cup light or dark raisins

  11. 1/4 cup unroasted pistachios

  12. 1/4 cup blanched almonds, sliced and roasted

  13. 1/4 cup unsalted cashews, Brazil nuts or filberts, sliced and toasted

  14. 1 cup heavy cream, whipped

  15. Cook the rice in six cups of boiling water with the salt and saffron

  16. until half done, about ten minutes. Use enough saffron to give a

  17. rich yellow color. Drain. Boil the sugar with 3 3/4 cup water for one minute, stirring until the sugar has dissolved. In the bottom

  18. of a heavy four quart Dutch oven or other large kettle, heat the

  19. butter. Add the cardamom and cloves and cook over low heat ten

  20. minutes. Add all but one half cup of the syrup and boil a minute

  21. or so. Add the rice to the mixture and cook, stirring gently until

  22. the butter is absorbed or about ten minutes. Add the lemon juice,

  23. raisins and nuts and cook over fairly high heat five minutes. Reduce

  24. heat to barely simmering and cook over low heat until the rice is

  25. tender. If the rice is not quite tender when the liquid has been

  26. absorbed, add the reserved liquid and continue to cook until rice

  27. is dry and soft. Remove from heat and let stand, covered for ten

  28. minutes. Serve warm with whipped cream.


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