January 03, 2015 Jennifer Viegas

One of my favourite Indian desserts - it is creamy with a delicious saffron and cardamom flavour.

1 1/4 cups cooked Basmati rice
1 3/4 cups milk
10 tsp cream
8-10 saffron threads
1/4 cup brown sugar
1/4 cup pistachios chopped
2/3 cup flaked/slivered almonds
1 tbsp raisins
2 tsp rose water
1 tsp ground cardamom
1 pinch of salt

  1. Place cooked rice, milk, cream and saffron threads in a pot and bring to boil.  Simmer for 20 mins.
  2. Stir in the sugar, pistachios, almonds, raisins, rose water, cardamom and a pinch of salt.  Cook the rice for a further 10-15 mins. until the rice is creamy.
  3. Serve warm in individual bowls.

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