Saffron Rice Pudding with Cranberries, Almonds, and Pistachios

This dish is inspired by shole zard, a traditional Persian dessert. Our version features cranberries, which lend a sweet-tart note.

Yield: 6 servings

Ingredients

• 2/3  cup  basmati rice
• 4  cups  1% low-fat milk, divided
• 1/8  teaspoon  saffron threads, crushed
• 2/3  cup  sugar
• 1/2  cup  sweetened dried cranberries
• 3  tablespoons  sliced almonds, toasted
• 1/8  teaspoon  vanilla extract
• 1  teaspoon  grated orange rind
• 3  tablespoons  shelled dry-roasted pistachios, finely chopped

Preparation

1. Rinse rice with cold water; place in a small bowl. Cover with water to 1 inch above rice; soak 1 hour. Drain well. Combine 2 tablespoons milk and saffron in a small bowl; let stand 30 minutes.

2. Place remaining milk in a medium saucepan; bring to a simmer over medium heat. Stir in rice, saffron mixture, and sugar; cook 30 minutes or until rice is tender, stirring occasionally.

3. Stir in cranberries, almonds, and vanilla; cook 2 minutes. Remove from heat; stir in rind. Spoon about 1/2 cup rice mixture into each of 6 small bowls. Sprinkle each serving with 1 1/2 teaspoons pistachios.

Nutritional Information

Calories:

261 (18% from fat)

Fat:

5.2g (sat 1.4g,mono 2.4g,poly 1.1g)

Protein:

7.5g

Carbohydrate:

48.1g

Fiber:

1g

Cholesterol:

6.5mg

Iron:

0.5mg

Sodium:

83mg

Calcium:

214mg