4 Serves
45 Mins
Pour the milk into a heavy-bottomed pot and bring it to a boil over medium heat.
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Vitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
41 µg / 400 µgCalcium
845 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
115 mg / 420 mgPhosphorus
783 mg / 1,250 mgPotassium
1158 mg / 4,700 mgSodium
625 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
42 µg / 55 µgFiber
1 g / 28 gSugar
112 g / 50 gSaturated Fat
15 g / 20 gCholesterol
91 mg / 300 mgCaffeine
0 mgNet Carbs
134 gAlcohol
0 g
Add the rice to the boiling milk, reduce the heat to low, and simmer, stirring occasionally to prevent the rice from sticking to the bottom.
Once the rice is partially cooked, stir in the ground cardamom, saffron, cashews, raisins, and sugar.
Increase the heat to medium and continue to cook, stirring frequently, until the milk has reduced and thickened to your desired consistency.
Stir in the sweetened condensed milk and cook for an additional 2 minutes, then remove from heat.
Garnish with chopped pistachios and serve warm or chilled.
3
g11
g0
g
