Crumbly rice with saffron, raisins and pistachios
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Pour 2.5 tablespoons of saffron with boiling water, let it sit for 10-15 minutes, and strain.
- Saffron: 0.5 teaspoon
2
In a thick-walled pot, bring 2 cups of water to a boil, add rinsed rice, salt, add a cinnamon stick and clove buds, bring to a boil again and simmer covered for 20 minutes.
- Basmati rice: 1 glass
- Cinnamon sticks: 1 piece
- Carnation: 6 pieces
- Salt: to taste
3
Then remove the pot from heat and let the rice sit covered for 5 minutes.
4
In a small pot, mix saffron water, coarsely crushed cardamom seeds, and brown sugar. Place the pot over medium heat and cook, stirring until the sugar dissolves.
- Cardamom seeds: 1 teaspoon
- Brown sugar: 0.5 glass
5
Reduce the heat slightly and boil the resulting syrup for another minute. Rinse the raisins.
- Light seedless raisins: 3 tablespoons
6
Pour the syrup into the rice porridge and cover the pot with a lid.
7
Heat the clarified butter in a saucepan until hot but not smoking, and fry the pistachios and raisins until the nuts turn golden.
- Melted butter: 2 tablespoons
- Pistachios: 3 tablespoons
- Light seedless raisins: 3 tablespoons
8
Pour the oil with pistachios and raisins into the porridge and gently fluff the rice with a cooking fork.
- Melted butter: 2 tablespoons
- Pistachios: 3 tablespoons
- Light seedless raisins: 3 tablespoons
9
Place the porridge on a wide plate and garnish with chopped pistachios.
- Pistachios: 3 tablespoons