Frank's Recipes! Zarda (Indian Rice Pudding)

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Zarda (Indian Rice Pudding)

2 1/3 cup raw long grained rice
water
tsp salt
1/4 tsp powdered saffron
2 cup sugar
1 1/2 cup butter
2 whole cardamom seeds, shelled
5 whole cloves
juice of one lemon
1/4 cup light or dark raisins
1/4 cup unroasted pistachios
1/4 cup blanched almonds, sliced and roasted
1/4 cup unsalted cashews, Brazil nuts or filberts, sliced and toasted
1 cup heavy cream, whipped.

Cook the rice in six cups of boiling water with the salt and saffronuntil half done, about ten minutes. Use enough saffron to give a rich yellow color. Drain. Boil the sugar with 3 3/4 cup water for one minute, stirring until the sugar has dissolved. In the bottom of a heavy four quart Dutch oven or other large kettle, heat the butter. Add the cardamom and cloves and cook over low heat ten minutes. Add all but one half cup of the syrup and boil a minute or so. Add the rice to the mixture and cook, stirring gently until the butter is absorbed or about ten minutes. Add the lemon juice, raisins and nuts and cook over fairly high heat five minutes. Reduce heat to barely simmering and cook over low heat until the rice is tender. If the rice is not quite tender when the liquid has been absorbed, add the reserved liquid and continue to cook until rice is dry and soft. Remove from heat and let stand, covered for ten minutes. Serve warm with whipped cream.

Per serving (excluding unknown items): 5096 Calories; 386g Fat (66% calories from fat); 17g Protein; 434g Carbohydrate; 1062mg Cholesterol; 2955mg Sodium