Recipe
Bytes from Restaurant Hospitality and Food Management
McCormick For Chefs New Look. Now Flavors.
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CARDAMOM SAFFRON
CARDAMOM SAFFRON
RICE PUDDING
Ingredients
3 quarts milk
1 quart heavy or light cream or half and half
2 1/4 cups Basmati rice
1 1/4 cups light brown sugar
1-1 1/2 teaspoons ground green cardamom pods
1-1 1/2 teaspoons saffron threads
1 1/2 cups dark seedless raisins
1 cup toasted almond slices


Directions
Bring milk and cream to a boil over medium heat. Add rice, reduce heat to medium-low and continue cooking, until liquid is absorbed and the mixture reduces and thickens to consistency of custard. Remove from heat.

Stir sugar into hot rice mixture. Add ground cardamom seeds, saffron threads, raisins and almonds to rice mixture and mix well. Add orange zest, if desired. Turn mixture into deep half steam table pan. Cool, cover and refrigerate.

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