Saffron Rice Pudding (sholezard)
- Number of Servings: 14
Ingredients
Water, tap, 12 cup (8 fl oz)Basmati Rice (1 cup), 2.5 serving*Margarine, soft, .5 cup Granulated Sugar, 2 cup Rose Water (1 cup), 1 serving Saffron, 1 tsp Cinnamon, ground, 1 tbsp Almonds, .5 cup, slivered
Wash rice in 3 changes of water to remove all of the starch. Bring rice, water, butter and salt to boil in large pot. Reduce heat to medium-low and cook until soft but not mushy, about 30 minutes.
Add sugar, rose water and saffron. Cook, stirring often to prevent sticking on bottom, until rice breaks up and is consistency of polenta, 15 to 20 minutes. Turn into serving bowls and garnish with cinnamon and almonds.
Number of Servings: 14
Recipe submitted by SparkPeople user CIOUID.
Add sugar, rose water and saffron. Cook, stirring often to prevent sticking on bottom, until rice breaks up and is consistency of polenta, 15 to 20 minutes. Turn into serving bowls and garnish with cinnamon and almonds.
Number of Servings: 14
Recipe submitted by SparkPeople user CIOUID.
Nutritional Info Amount Per Serving
- Calories: 222.8
- Total Fat: 8.5 g
- Cholesterol: 0.0 mg
- Sodium: 91.8 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 0.7 g
- Protein: 0.9 g
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