Persian Rice Pudding

Rice pudding is so rich and comforting; the cream, cardamon, and saffron lifts it far beyond its nursery food associations into sophisticated, culinary debauchery.

2 cups cream
2 cups half and half
1/2 cup Jasmine rice
2 teaspoons rosewater (we recommend Sadaf brand)
8 cardamom pods with seeds removed (use the seeds)
1/4 cup sugar
Handful of almonds and pistachios
Several strands of saffron, soaked in a teaspoon of boiling hot water

Blend the rice and some almonds in the food processor so it’s very fine.
Combine all the ingredients in the pot, then put on “Porridge” mode for 25 minutes. Decorate the pudding with crushed pistachios.
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About Avery Cassell

Avery Cassell is a queer butch San Francisco writer, poet, cartoonist, and artist who grew up in Iran.
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