British Asian Rice Pudding

1. 1

   Wash and drain rice.

2. 2

   Chop dates and pistachios and set aside.

3. 3

   Bring milk to boil in a heavy, nonstick pan.

4. 4

   Add rice to the milk and simmer for 30 minutes until rice is cooked and milk is half its consistency and thickened.

5. 5

   Add salt.

6. 6

   Stir frequently to prevent rice from sticking to the bottom of the pan.

7. 7

   Add dates, stir and cook for further 20 minutes.

8. 8

   Add more milk if required.

9. 9

   Add pistachios, vanilla essence and sugar.

10. 10

    Simmer for 5 minutes then add the egg yolk.

11. 11

    Stir, and add saffron.

12. 12

    Cool and refrigerate for a few hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.