Rice Pudding with Pistachios, Raisins and Saffron

1. 1

   Simmer milk with rice, sugar, cardamom, and saffron in 7- to 8-quart heavy pot, stirring often, until reduced by half, 45 to 50 minutes.

2. 2

   Discard cardamom.

3. 3

   Heat ghee in a heavy skillet over moderate heat until melted, then cook pistachios and raisins, stirring, until nuts are lightly browned, about 2 minutes.

4. 4

   Stir half of pistachio mixture into payasam and sprinkle remainder on top.

* Per serving · 4 servings · Values may vary.

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