Saffron Rice Pudding
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INGREDIENTS
- Water
- 1/2 c Currants
- Seeds of 1 pomegranate
- 1 1/4 c Sugar
- 2 pn Saffron
- 2 tb Cornstarch
- 1/2 c Short-grained rice
- 1/2 c Pine nuts
INSTRUCTIONS
Recipe by: Los Angeles Times In bowl rinse rice. Then cook in pan with 1 quart water with sugar 20 to 25 minutes. Skim off any scum. In bowl soak saffron in 1/2 cup water. Add to rice. In bowl dissolve cornstarch in 1/2 cup water. Add to rice. Mix well. Cook over medium heat 20 to 30 minutes, until thickened. Divide pudding among individual bowls and let cool. Decorate with currants, pine nuts and pomegranate seeds. Makes 6 servings. By Rose Dosti Copyright Los Angeles Times Posted to EAT-L Digest 21 Sep 96 Date: Sun, 22 Sep 1996 15:22:04 -0500 From: LD Goss
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (166g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 637 | ||
| Calories from Fat: 70 (11%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 7.8g | 10 % | |
| Saturated Fat 0.6g | 3 % | |
| Monounsaturated Fat 2.1g | ||
| Polyunsanturated Fat 3.9g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0.6mg | 0 % | |
| Potassium 109.7mg | 3 % | |
| Total Carbohydrate 143.7g | 42 % | |
| Dietary Fiber 1.4g | 5 % | |
| Sugars, other 142.4g | ||
| Protein 2.9g | 4 % | |
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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: 637
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