Ingredients
- ½ cuparborio rice
- 625 mlmilk (2½ cups)
- ¼ cupsugar
- 2cinnamon sticks
- 2cardamom pods, lightly crushed
- Large pinchStaffords Saffron threads (about 1 tsp)
- ⅓ cuppistachios, toasted and roughly chopped
- 1 pinchsugar, for grinding the saffron
- 1 splashhot water
Made with Staffords
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Method
Grind the saffron with a pinch of sugar using a mortar and pestle. When it is a fine powder, add a splash of hot water and set aside.
Combine the rice, milk, sugar, cinnamon sticks and cardamom pods in a medium saucepan and bring to a simmer.
Pour in the bloomed saffron, scraping out every last bit, and stir to combine.
Simmer for 15-20 minutes, stirring gently to prevent the rice from sticking, until the rice is swollen and tender.
Switch off the heat and remove the whole spices.
Serve warm, at room temperature or chilled, scattered with the chopped pistachios.
