Saffron and Cardamom Rice Cream | How to make Saffron and Cardamom Rice Cream

By Chetna Parikh  |  23rd Jan 2017  |  
5 from 1 review Rate It!
  • Saffron and Cardamom Rice Cream, How to make Saffron and Cardamom Rice Cream
Saffron and Cardamom Rice Creamby Chetna Parikh
  • Prep Time

    20

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

14

1





About Saffron and Cardamom Rice Cream Recipe

Recipe from Anjum's - Eat right for your body type cook book.

The delicious and mouthwatering Saffron and Cardamom Rice Cream is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Saffron and Cardamom Rice Cream is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Saffron and Cardamom Rice Cream. Chetna Parikh shared Saffron and Cardamom Rice Cream recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Saffron and Cardamom Rice Cream. Try this delicious Saffron and Cardamom Rice Cream recipe at home and surprise your family and friends. You can connect with the Chetna Parikh of Saffron and Cardamom Rice Cream by commenting on the page. In case you have any questions around the ingredients or cooking process. The Saffron and Cardamom Rice Cream can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Saffron and Cardamom Rice Cream with other users

Saffron and Cardamom Rice Cream

Ingredients to make Saffron and Cardamom Rice Cream

  • Rice flour 2 1/2 tbsp
  • sugar 2 tbsp
  • Ground almonds 1 tbsp
  • Whole Milk 500ml
  • Good pinch of saffron threads
  • cardamom pods 2, husks removed and seeds powdered
  • Caramelized almonds or 2 tsp lightly roasted flaked almonds, to decorate.

How to make Saffron and Cardamom Rice Cream

  1. In a bowl, mix the rice, sugar and ground almonds together with 75ml of the milk to make a smooth paste.
  2. Heat the remaining milk with the saffron in a saucepan over medium heat, stirring constantly. As you bring it up to a simmer, stir in the milk and rice flour mixture.
  3. Cook, stirring, over medium heat until it comes to a simmer, then cook for a further 10-15 minutes or until the mixture resembles semi-thick custard. Stir in the cardamom powder to taste.
  4. Pour the cream into serving bowls or glasses, cover and chill in the fridge.
  5. Decorate with the nuts before serving.
  6. *Caramelized rose almonds*
  7. These make a very special decoration. Dissolve 2 tbsp of raw cane sugar with 2 tbsp of water in small saucepan, do not stir. Cook over a gentle heat until the mixture turns to a deep gold caramel. Take off the heat, add 12 blanched and split almonds and a pinch of dried edible rose petals and stir to coat well. Using an oiled spoon, take them out and place in a greased plate and use as a garnish when they become hard.

My Tip:

I used gulkand in place of rose petals. This also gives same crunch.

Reviews for Saffron and Cardamom Rice Cream (1)

Andrea Srivastavaa year ago

Lovely recipe Chetna!
Reply