RICE DESSERT

Preparation Method :

• Place the pounded saffron in the hot milk and leave to soak until needed.
• Reserve 2 teaspoons of the ghee and melt the remainder in a heavy-based saucepan over a low heat. Add the ground rice, almonds and raisins and cook, stirring, for 2 minutes.
• Add the milk, increase the heat to medium and cook, stirring, until it begins to bubble gently.
• Reduce the heat to low and cook, stirring frequently, for 10 minutes, to prevent the mixture sticking to the bottom of the pan.
• Add the evaporated milk, sugar and apricots, reserving a few slices to decorate. Cook, stirring, until the mixture thickens to the consistency of a pouring custard.
• Add the cardamom, nutmeg and rosewater, stir to distribute well and remove from the heat. Leave to cool, then cover and chill in the refrigerator for at least 2 hours.
• Melt the reserved ghee in a small saucepan over a low heat. Add the walnuts and cook, stirring, until they brown a little. Remove and drain on kitchen paper.
• Brown the pistachio nuts in the remaining ghee in the saucepan, remove and drain on kitchen paper. Leave the pistachio nuts to cool, then lightly crush.
• Serve the dessert decorated with the fried nuts and the reserved apricot slices.