2tbsp. unsalted butter

1 cup Arborio rice

4-5 cups milk, full cream or double cream

1/2tsp. saffron, soaked in the warm milk

1tsp. Cardamom Powder

2tbsp. Pistachio nuts, sliced

1cup powdered sugar

1tbsp. Caramel syrup

1colored sugar candies for garnishing


In a medium saucepan, over low heat, heat 4 cups of milk.  Bring the milk to just under boiling, turn off the flame and let it rest.

In a large saucepan, over low heat, melt the butter.  Add the rice grains and stir to coat.  Ladle in just enough hot milk to cover the rice.  Stir over the low flame.  The rice will begin to absorb the milk.  When the milk is almost fully absorbed, ladle in more hot milk.  Stir until absorbed.  Continue this process, standing over the stove, stirring milky rice.  Taste the rice as you near the end of the milk. As you add the last bit of milk, also incorporate the powder sugar, soaked saffron, cardamom powder and sliced nuts.  Stir well to combine.

Stir over low heat until the milk is gone and the rice is tender, with just a hint of a toothsome bite.  This took me about 15- 20 minutes. If you want it thicker, continue to cook it for a bit longer.  Serve warm or cold, with caramel syrup & sugar candy or without it.




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