Ingredients
- 6T jasmine rice
- 2T unsalted butter
- 1/2t lightly crushed saffron
- 1/2t ground cardamom
- 6c milk
- 3oz jaggary or 6T light brown sugar
- 1/4c slivered almonds, toasted
- 1/4c thinly sliced pistachios
Directions
Place rice in a fine strainer, and rinse under running water until water runs clear; drain thoroughly. Heat butter in a 10″ skillet over medium heat; add rice, saffron, and cardamom and cook, stirring until lightly toasted, about 2 minutes.Add milk, and cook, stirring occasionally, until milk is reduced by half and rice is tender, about 1 hour 20 minutes. Add jaggary, almonds, and half the pistachios, and cook, stirring, until sugar dissolves, about 2 minutes. Transfer to a serving bowl, and garnish with remaining pistachios before serving.