Rice Pudding with Pistachios, Raisins and Saffron Recipe

  • 2 quarts whole milk
  • 3/4 cup jasmine rice
  • 1 cup sugar
  • 6 green cardamom pods, lightly crushed
  • 1/4 teaspoon crumbled saffron threads
  • 2 tablespoons ghee
  • 1/2 cup shelled natural pistachios
  • 1/2 cup golden raisins
  1. Simmer milk with rice, sugar, cardamom, and saffron in 7- to 8-quart heavy pot, stirring often, until reduced by half, 45 to 50 minutes. Discard cardamom.
  2. Heat ghee in a heavy skillet over moderate heat until melted, then cook pistachios and raisins, stirring, until nuts are lightly browned, about 2 minutes. Stir half of pistachio mixture into payasam and sprinkle remainder on top.