Pakistani Punjabi, Sindhi & Pashtun
British Asian Rice Pudding
Gently simmered pudding rice, dates and shelled pistachio, scented with saffron, a Pakistani pudding.
1 hr 30 min · Serves 8 · Medium
8
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 60 min · 90 min total
- medium
- 1
Wash and drain rice. Chop dates and pistachios and set aside. Bring milk to boil in a heavy, nonstick pan.
- 2
Add rice to the milk and simmer for 30 minutes until rice is cooked and milk is half its consistency and thickened.
- 3
Add salt. Stir frequently to prevent rice from sticking to the bottom of the pan. Add dates, stir and cook for further 20 minutes.
- 4
Add more milk if required. Add pistachios, vanilla and sugar. Simmer for 5 minutes then add the egg yolk.
- 5
Stir, and add saffron. Cool and refrigerate for a few hours before serving.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
