Sholeh Zard _ Saffron Rice Pudding Recipe
This is a saffron rose water rice pudding. It is served as desert in room temperature or cold.
It is Yummy and a favorite of all ages.
Ingredients
- Rice, 500 grams
- Sugar, 1 kg
- Cooking oil
- Saffron, 1/2 teaspoon
- Rosewater, 1/2 cup
- Pistachio, crushed
- Almond, crushed
- Cinnamon, one teaspoon
Directions
- Wash rice a few times until the water is clear, then drain. Add six times water and bring to a boil, removing the foam. When rice softens completely, add sugar and stir well.
- Dissolve saffron in half a cup of hot water and add to the mix. Heat up oil and also add to the mix. Add in most of the almonds and the rosewater. Stir well and cover. Cook in oven at low temperature for half an hour. Serve with pistachio, almond and cinnamon sprinkled on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 250g | |
| Recipe makes 6 servings | |
| Calories 951 | |
| Calories from Fat 5 | 1% |
| Total Fat 0.62g | 1% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 103mg | 3% |
| Total Carbs 233.68g | 62% |
| Dietary Fiber 1.3g | 4% |
| Sugars 166.63g | 111% |
| Protein 5.99g | 10% |
