WEEKDAYS 1e|12c|p

Daphne Oz's Rice Pudding

Rice Pudding Daphne Oz
A sweet treat!
skill level
Easy
time
60-120min
servings
12
cost
$
Contributed by :
Daphne personalizes this classic dessert with pistachios and saffron. Try her version today.
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ingredients
  • 4 Eggs (beaten)
  • 1/4 teaspoon Salt
  • 2 teaspoon Vanilla
  • 1 teaspoon Cinnamon
  • 2 tablespoon Maple Syrup
  • 1 1/2 cup Cooked Basmasti Rice
  • 1/2 cup Sultana Raisins
  • pinch Saffron Threads
  • 1/2 cup Pistachios (crushed)
  • 1 1/2 cup Whole Milk
  • 1 1/2 cup Skim Milk
  • 1/2 teaspoon Cardamom
  • 1/2 Orange (zest)
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
      
    Preheat oven to 300F.
  • 2
      
    Prepare a hot water bath for the casserole dish in a roasting pan.
  • 3
    1 1/2 cup Whole Milk
    1 1/2 cup Skim Milk
    pinch Saffron Threads
    Heat the milk in a small sauce pot. Do not boil. Add the saffron to steep for at least 10 minutes. 
  • 4
    1 1/2 cup Cooked Basmasti Rice
    1/2 cup Sultana Raisins
    In a large bowl, combine the rice and raisins.
  • 5
    4 Eggs (beaten)
    1/4 teaspoon Salt
    2 teaspoon Vanilla
    1 teaspoon Cinnamon
    2 tablespoon Maple Syrup
    1/4 cup Pistachios (crushed)
    1/2 teaspoon Cardamom
    1/2 Orange (zest)
    In a medium bowl, combine the eggs, salt, maple syrup, cinnamon, cardamon, vanilla extract, orange zest and half of the pistachios and whisk together. Temper with milk by adding a small amount of the milk at a time while whisking constantly.
  • 6
    1/4 cup Pistachios (crushed)
    Once fully incorporated, pour over the rice and sultana raisins. Stir to combine. Once mixed, pour into a buttered 9x9 casserole dish. Sprinkle the remaining pistachios on top. Cover with foil.
  • 7
      
    Place the casserole in the water bath and bake for 1 1/2 to 2 hours. Insert knife. If it comes out clean, it's done.
 
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