SAFFRON INFUSED RICE PUDDING WITH SWEETENED WHOLE WHEAT PANCAKES

FOODISTA
18Ingredients
65Minutes
680Calories

Ingredients

US|METRIC
  • 2 liters whole milk
  • 50 grams rice
  • 2 tablespoons sugar (you can adjust it to suit your taste)
  • 1/2 teaspoon saffron
  • 1/2 tablespoon almonds slivered (soaked over-night in water)
  • 1/2 tablespoon pistachio (chopped)
  • 1/2 tablespoon raisin
  • 1/2 tablespoon cashew nuts (roasted chopped)
  • fruits (using dry, is optional)
  • 1 cup whole wheat flour
  • 3/4 cup sugar
  • 1 teaspoon anise seeds (/ fennel seeds)
  • water (for the batter)
  • oil (for shallow frying)
  • saffron
  • rice pudding
  • whole wheat flour
  • pancake
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    Made it

    Directions

    1. Wash the rice well.
    2. Boil the milk (on high flame) in a thick bottomed wide-mouthed container stirring it continuously so that it does not burn at the bottom.
    3. Once it is boiled, lower the heat. Remove 2 tbsp of milk in a small cup and add saffron to it. Let it soak at least for 10-15 minutes.
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    NutritionView More

    680Calories
    Sodium10% DV230mg
    Fat35% DV23g
    Protein41% DV21g
    Carbs33% DV100g
    Fiber16% DV4g
    Calories680Calories from Fat210
    % DAILY VALUE
    Total Fat23g35%
    Saturated Fat11g55%
    Trans Fat
    Cholesterol50mg17%
    Sodium230mg10%
    Potassium890mg25%
    Protein21g41%
    Calories from Fat210
    % DAILY VALUE
    Total Carbohydrate100g33%
    Dietary Fiber4g16%
    Sugars73g146%
    Vitamin A20%
    Vitamin C2%
    Calcium60%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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