This rich, nourishing dessert is sweet, heavy, and slightly pungent. Rice pudding and other milk-based puddings are best for the digestion when served warm. Long, slow cooking over low heat allows the rice grains to blend so well with the other ingredients that it becomes a
creamy, easily digested treat. This pudding is especially recommended for convalescents, new mothers, and young children.
Serves 4 to 6
3 cups water
2 cinnamon sticks
1 cup long-grain rice
3 cups boiled milk
1 cup sugar
1/2 cup raisins
1U teaspoon crumbled saffron threads 1/2 cup very finely ground blanched almonds
1. Bring the water and the cinnamon sticks to a boil in a large pot. Add the rice and simmer on low, covered, for about 15 to 20 minutes, or until the water evaporates and the rice is soft. Meanwhile, mix the hot milk, the sugar, the raisins, the saffron, and the ground almonds in a bowl and set aside.
2. When the rice is soft, add the milk mixture to the pot and cook over moderately high heat until just boiling. Reduce the heat to low and allow the pudding to simmer, uncovered, for 20 to 30 minutes. Stir frequendy. The pudding is done when everything is well blended and the rice grains can barely be seen. Pour into dishes and serve warm.