Tasteful Recipe: Jasmine Rice with Saffron, Pistachios and Sun-dried Red Currants

Tasteful Recipe: Jasmine Rice with Saffron, Pistachios and Sun-dried Red Currants

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Cincy Chic teamed up with TASTE Magazine — your source for Food, Drink, Fashion and Style — to provide you with recipes, food/drink related editorial and their extensive restaurant guides. This recipe comes from a TASTE contributor, to (hopefully) a plate near you!

 

Jasmine Rice with Saffron, Pistachios and Sun-dried Red Currants
Makes 4-6 servings

 

Ingredients

2 Quarts Whole Milk
1 Cup Jasmine Rice
1 Cup Granulated Sugar
 6 Green Cardamom pods, cracked
 1/4 Teaspoon saffron strands, crushed
 1 Tablespoon butter
 1/2 Cup pistachios, shelled
 1/2 Cup Sun-dried currants or raisins

 

Preparation Method

  • In a large saucepan, combine the milk, rice, sugar, cardamom and saffron.
  • Bring to a simmer and cook, stirring often, for about 45 minutes, until reduced by half.
  • Discard the cardamom pods.
  • While the rice mixture is coming,melt the butter in a saucepan over medium heat.
  • Add the pistachios and sun-dried currants.
  • Cook, stirring constantly, until the pistachios are lightly browned.
  • Add half of the pistachio mixture to the rice pudding and stir well.
  • Serve warm or chilled, sprinkled with the remaining pistachio mixture.


Enjoy!

 

PHOTO CREDITS:
Photo: Courtesy of www.oswegotea.com

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