by Heena
View
my 18 recipes »
Photo by Heena
Heena's Notes:
Expand4 tablespoons Basmati rice Ask a question about this ingredient
5 cups milk Ask a question about this ingredient
1/2 vanilla bean Ask a question about this ingredient
Flavoring: a pinch of saffron or 1 teaspoon rose water or 1/2 teaspoon each of cinnamon and nutmeg Ask a question about this ingredient
1/3 cup slivered pistachios (or cashews/almonds) Ask a question about this ingredient
Soak the rice in warm water for 30 mins. Drain the rice and grind coarsely using a mortar-and-pestle. (You can leave also leave the rice whole or grind using a processor.)
Ask a question about this stepPour the milk in a heavy-bottomed saucepan. Split the vanilla bean lengthwise and scrape the seeds with a knife into the milk. Add the vanilla bean too. Bring the milk to a gentle boil. Take it off the heat and let steep for 30 mins. (If you don't want to use a vanilla bean, you can skip this step entirely.)
Ask a question about this stepIf using the saffron, soak the strands in 1 tablespoon of the warm milk.
Ask a question about this stepRemove the vanilla bean and bring the milk back to a boil. Add drained rice and simmer on low heat, stirring occasionally to ensure no lumps form. Continue until the rice is cooked. and the mixture reduces to one-third of the original volume. (Or reduces to the consistency you prefer. It takes 25-30 mins to reach the consistency I like; also remember, it will continue to thicken as it cools)
Ask a question about this stepAdd the sugar and mix well, cooking just until it dissolves.
Ask a question about this stepStir in the saffron milk/rose water/spices. Serve warm or chilled as you prefer garnished with the nuts.
Ask a question about this step
Dan is the founder of Kitchen Options
looks great! Is the rosewater very overwhelming w/ 2 whole tsp?