Rice Pudding with Pistachios, Raisins and Saffron

Ease of Preparation: Moderate
Yield: 6 servings

Ingredients:

Payasam:

• 2 tablespoons of ghee
• 4 cups of whole milk
• ¾ cup of jasmine rice
• 1 cup of sugar
• 5 green cardamom pods, crushed lightly
• ¼ teaspoon of crumbled saffron threads
• ½ cup of shelled natural pistachios
• ½ cup of golden raisins

Ghee:

• 2 sticks of unsalted butter cut into 1-inch pieces

Method:

Ghee:

In a small, heavy saucepan, bring butter to a light boil over moderate heat.  Once foam completely covers the butter, reduce the heat to very low.  Continue to cook, stirring occasionally so that the butter doesn’t burn, until a thin crust has begun to form on the surface and the milky white solids have fallen to the bottom of the pan (approximately 8 minutes).   Keep cooking, watching constantly, and stirring occasionally, until the solids have turned light brown and the butter has deepened to golden and translucent (approximately 3 minutes).  Remove from heat and pour over a bowl lined with 3 layers of cheesecloth.  Discard the solids.  Set aside.

For the payasam:

Place the milk, sugar, crushed cardamom pods and saffron in a saucepan.  Mix together.  Add jasmine rice and bring to a light boil.  Stir frequently, until reduced by half (approximately 45-50 minutes).  Discard cardamom pods.

In a skillet, over moderate heat, add ghee and swirl to get it heated quickly.  Add pistachios and raisins, stirring until the nuts are lightly browned (approximately 2 minutes).  Fold half the pistachio mixture into the payasam, scoop into serving dishes, and sprinkle the remainder on top.  Serve warm or chilled.

Notes:  the payasam can be made 1 day ahead (chilled & covered).  Then cook the pistachio mixture just before serving.  Ghee can also be made ahead and kept, covered and chilled, for 2 months.