Saffron Rice Pudding from Sephardic Flavors: Jewish Cooking of the Mediterranean by Joyce Goldstein
Saffron, the tiny stigmas of a type of crocus, was introduced to Spain and Portugal by the Arabs. It takes tens of thousands of flowers to yield a single pound
Ingredients
- 1 tablespoon arrowroot or cornstarch
- 3 tablespoons water
- ½ cup milk, warmed
- 6 cups water
- 2 large pinches of saffron threads, finely crushed
- ½ cup short-grain white rice, rinsed
- 1½ cups sugar
- ½ cup pine nuts, toasted, or pomegranate seeds
- ⅓ cup golden raisins
More Like This
Saffron Rice Pudding – RawSpiceBar
rawspicebar.com
Silky Saffron Rice Pudding Recipe | The Cook's Cook
thecookscook.com
Saffron Rice Pudding Recipe - A Delicate and Aromatic Dessert | Cooklaif
cooklaif.com
Saffron Rice Pilaf Recipe | Epicurious
epicurious.com
Saffron Arroz Con Leche Recipe | Rumi Spice
rumispice.com
SHOLEH ZARD | PERSIAN SAFFRON RICE PUDDING Recipe | Samsung Food App
app.samsungfood.com
Saffron and Rose Rice Pudding
piquantpost.com
Saffron almond meringue puds from Pimp My Rice: Over 100 inspirational rice recipes from around the
app.ckbk.com