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Yields6 Servings

 ¼ cup basmati rice
 ¼ cup warm full-fat milk
 pinch of saffron threads
 4 cups full-fat milk
 ½ cup sugar
 2 bay leaves
 ¼ tsp cardamom powder
 ¼ cup chopped mixed nuts (unsalted cashews, almonds and pistachios)

Rinse, then soak rice in water for 30 minutes. Drain and set aside. Combine ΒΌ cup warm milk and saffron threads in a bowl and set aside.


Simmer 4 cups milk in a deep, nonstick pan for 8 minutes. Stir in rice and cook on medium heat, stirring occasionally, for 20 minutes.


Add sugar, bay leaves, cardamom and saffron-milk mixture. Mix well and cook on medium heat for 4 minutes, stirring continuously. Turn off heat, discard bay leaves, add nuts and mix well.


Refrigerate at least 1 hour; serve chilled.

Nutrition Facts

Servings 0