SAFFRON INFUSED RICE PUDDING WITH SWEETENED WHOLE WHEAT PANCAKES

Name: SAFFRON INFUSED RICE PUDDING WITH SWEETENED WHOLE WHEAT PANCAKES
Total time: 45 min
Yield: 8 servings
Ingredients: ½ tbsp almonds slivered (soaked over-night in water); 1 tsp anise seeds/ fennel seeds; ½ tbsp cashew nuts (roasted) chopped; 125 mls milk; Oil for shallow frying; ½ tbsp pistachio (chopped); ½ tbsp raisin; 1/2 cup rice; ½ tsp saffron; ¾ cup sugar; 2 tbsp sugar (you can adjust it to suit your taste); Water (for the batter); 1 cup whole wheat flour

SAFFRON INFUSED RICE PUDDING WITH SWEETENED WHOLE WHEAT PANCAKES might be a good recipe to expand your dessert repertoire. Watching your figure? This lacto ovo vegetarian recipe has 324 calories, 4g of protein, and 16g of fat per serving. For 25 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals.

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Cook time

45 min

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Servings

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Ingredients

View Original ↗

Nutrition

per serving

324 kcal

Calories

4 g

Protein

16 g

Fat

44 g

Carbs

Ingredients

For 8 servings

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Instructions

1
Wash the rice well.Boil the milk (on high flame) in a thick bottomed wide-mouthed container stirring it continuously so that it does not burn at the bottom.Once it is boiled, lower the heat.
2
Remove 2 tbsp of milk in a small cup and add saffron to it.
3
Let it soak at least for 10-15 minutes.Meanwhile, add washed rice to the boiled milk. Increase the heat again and keep stirring it till the milk starts to boil again.Lower the heat and after 15 minutes add the soaked saffron milk.
4
Let the milk simmer (stirring it occasionally) till it reduced to half the quantity.Turn off the heat and add sugar, cashews, almonds, pistachio and raisins.