Saffron Rice Pudding
SAFFRON RICE PUDDING
This recipe is provided for your inspiration and does not take into account individual needs to allergies. Please adjust the ingredients to suit your individual needs.
Preparation time: Approx. 20 mins (excluding soaking time)
Serves 2
Ingredients
1/2 cup basmati rice (soaked for 2 hours)
1 - 2 tbsp ghee (adjust to suit your needs)
Pinch of Celtic sea salt
½ tsp fresh grated ginger
¼ tsp ground cinnamon
Small pinch of saffron threads
2 x small handfuls of cashews (substitute walnuts or peeled almonds)
2 x small handfuls of raisins (or substitute with chopped medjool dates or figs)
To cook
Rinse the soaked basmati rice thoroughly until the water runs clear.
In a medium saucepan, melt the ghee over medium heat. Add the ginger, salt, cinnamon, and saffron. Let it simmer for about 1 minute, or until fragrant.
Stir in the rice and cashews. Let it cook for another minute to absorb the spices.
Add enough spring water to cover the mixture by about 2 cm. Bring to a boil, then reduce heat to low and cover with a lid.
After 5 minutes, stir in the raisins. Cover again and simmer for another 10 minutes, or until the grains are soft and the texture is moist (not dry).
Allow the dish to cool for 5 minutes before serving. Optional: Drizzle with 1 tsp of maple syrup or sprinkle with jaggery for a touch of sweetness.
Tips & Notes
Try replacing raisins with chopped medjool dates or dried figs for a twist.
If your digestion (agni) or vitality (ojas) feels low, use peeled almonds, dates and a little extra ghee to nourish and rebuild.
Adjust spices and sweetness to your taste and constitution.
Saffron is said to be toxic in high doses, and so it is important to always practice the principle of moderation, and conduct your own research using reliable based sources to ensure any spice you choose to consume is appropriate for you and your circumstances.
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