Rice Pudding

1. 1

   Rinse rice well in a large sieve under cold running water, then transfer to a bowl.

2. 2

   Add 2 cups cold water and let stand for 1 hour.

3. 3

   Drain rice.

4. 4

   Heat clarified butter in a small skillet over moderate heat until hot but not smoking, then cook raisins and nuts, stirring, until golden, about 2 minutes.

5. 5

   Bring milk to a simmer in a 3- to 4-quart heavy saucepan over moderate heat.

6. 6

   Transfer 2 tablespoons milk to a cup, then add saffron and let stand.

7. 7

   Add rice to remaining simmering milk and cook, stirring frequently, until rice is tender, about 10 minutes.

8. 8

   Add sugar and simmer, stirring frequently, until mixture is thickened to a loose pudding consistency, about 35 minutes more.

9. 9

   Stir in raisin-nut mixture, saffron milk, and cardamom and simmer 2 minutes more.

10. 10

    Serve warm.

No additional tips available.