Saffron Rice Pudding - (Sholezard)
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INGREDIENTS
INSTRUCTIONS
Wash rice in 3 changes of water to remove all of the starch. Bring rice, water, butter and salt to boil in large pot. Add butter and pinch salt, then bring to boil. Reduce heat to medium-low and cook until soft but not mushy, about 30 minutes. Add sugar, rose water and saffron. Cook, stirring often to prevent sticking on bottom, until rice breaks up and is consistency of polenta, 15 to 20 minutes. Turn into serving bowls and garnish with almonds. Yields 12 servings. Each serving: 389 calories; 101 mg sodium; 21 mg cholesterol; 13 grams fat; 66 grams carbohydrates; 5 grams protein; 0.33 gram fiber Recipe Source: Los Angeles Times - 03-24-1999 Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (379g) | ||
| Recipe Makes: 12 servings | ||
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| Calories: 631 | ||
| Calories from Fat: 99 (16%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 11g | 15 % | |
| Saturated Fat 5.1g | 26 % | |
| Monounsaturated Fat 4g | ||
| Polyunsanturated Fat 1.1g | ||
| Cholesterol 20.3mg | 6 % | |
| Sodium 65.5mg | 2 % | |
| Potassium 65mg | 2 % | |
| Total Carbohydrate 132g | 39 % | |
| Dietary Fiber 2.2g | 9 % | |
| Sugars, other 129.8g | ||
| Protein 4.3g | 6 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 631
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