Ingrédients pour Rice Pudding With Chai Spice Saffron Apricots
- Arborio Rice
- Saffron Thread
- Dried Apricot
- 1 1/4 cup granulated sugar
- 1 tablespoon brandy (optional)
- 3 cups whole milk
- 1 cinnamon stick
- Whole Cloves
- Cardamom Seed
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Comment préparer Rice Pudding With Chai Spice Saffron Apricots
- **Overnight Prep:** Rinse 1 cup of long-grain rice and soak in 2 cups of water overnight.
- **Saffron Infusion:** Preheat oven to 300°F (150°C). Place 1/4 teaspoon saffron threads in a small oven-safe dish and dry for 2 minutes.
- **Apricot Prep:** Place 1 cup dried apricots in a small heatproof bowl.
- **Saffron Syrup:** In a small saucepan, combine 1/2 cup water, 1 teaspoon sugar, and the saffron threads. Bring to a boil.
- **Simmer & Steep:** Reduce heat to a gentle simmer, stirring until sugar dissolves. Remove from heat, stir in 1 tablespoon brandy (optional), and pour over apricots.
- **Infuse Apricots:** Cover the bowl and let sit at room temperature overnight.
- **Cook the Rice Pudding:** Drain the soaked rice. In a 3-quart saucepan, combine 3 cups whole milk, 1 cinnamon stick, 2 whole cloves, 1/2 teaspoon cardamom pods, and 1/4 cup sugar.
- **Scald the Milk:** Heat the milk over medium heat, stirring until sugar dissolves. Remove from heat when bubbles begin to form around the edges. Let steep for 15 minutes.
- **Strain & Warm:** Strain the milk, removing the spices. Return to the saucepan and keep warm over low heat.
- **Cook the Rice:** Heat the drained rice in a medium, heavy-bottomed saucepan over medium-high heat. Add about 3/4 cup of the warm milk, stirring constantly until absorbed.
- **Add Milk Gradually:** Continue adding milk, a ladleful at a time, stirring constantly until the rice is tender but still has a slight bite (15-20 minutes).
- **Finish Cooking:** For the last addition of milk, leave a significant portion unabsorbed for a creamy consistency.
- **Chill:** Pour the pudding into a 1-quart baking dish. Cover directly with plastic wrap and chill for at least 2 hours.
- **Prepare Apricots:** Before serving, let the pudding sit at room temperature for 5-10 minutes. Roughly chop the saffron apricots and stir them into their soaking liquid.
- **Serve:** Mix the chilled rice pudding and portion into 4 small bowls. Top with the saffron apricots and their juices.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
97g
Fat
35g
Carbs
20g
