Cincy Chic - Tasteful Recipe: Jasmine Rice with Saffron, Pistachios and Sun-dried Red Currants

Tasteful Recipe: Jasmine Rice with Saffron, Pistachios and Sun-dried Red Currants

Written by Jimmy Gherardi, on 04-08-2008 16:13

Tasteful Recipe: Jasmine Rice with Saffron, Pistachios and Sun-dried Red Currants
Jasmine can do such much more than keep Aladdin company on a magic carpet ride. Here's a jasmine rice dish that will have your guests making this recipe one of their three wishes.

Cincy Chic teamed up with TASTE Magazine — your source for Food, Drink, Fashion and Style — to provide you with recipes, food/drink related editorial and their extensive restaurant guides. This recipe comes from a TASTE contributor, to (hopefully) a plate near you!

Jasmine Rice with Saffron, Pistachios and Sun-dried Red Currants
Makes 4-6 servings

Ingredients

2 Quarts Whole Milk
1 Cup Jasmine Rice
1 Cup Granulated Sugar
6 Green Cardamom pods, cracked
1/4 Teaspoon saffron strands, crushed
1 Tablespoon butter
1/2 Cup pistachios, shelled
1/2 Cup Sun-dried currants or raisins

Preparation Method

In a large saucepan, combine the milk, rice, sugar, cardamom and saffron.
Bring to a simmer and cook, stirring often, for about 45 minutes, until reduced by half.
Discard the cardamom pods.
While the rice mixture is coming,melt the butter in a saucepan over medium heat.
Add the pistachios and sun-dried currants.
Cook, stirring constantly, until the pistachios are lightly browned.
Add half of the pistachio mixture to the rice pudding and stir well.
Serve warm or chilled, sprinkled with the remaining pistachio mixture.

Enjoy!

PHOTO CREDITS:
Photo: Courtesy of www.oswegotea.com

Jimmy Gherardi
		About the author:
		Jimmy Gherardi is the chef in residence at The Seven Hills School in Cincinnati, OH, and is the Culinary Editor for TASTE Magazine.
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