RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • ¼ cup basmati rice
  • 1 Litre Coles whole milk
  • Pinch saffron threads
  • 5 Tbsp caster sugar
  • ¼ tsp cardamom, ground
  • 2 Tbsp slivered almonds
  • 2 Tbsp lightly toasted pistachios, chopped
  • Salt
  • 2 Tbsp sultanas

 

METHOD:

  • Rinse the rice to remove the starch and soak in water for 30 minutes.
  • Strain the rice and add to the milk, stir through. Reduce the heat to low and cook for 10 minutes, stirring often to avoid the rice burning, or sticking to the bottom.
  • When the rice is nearly ready (2/3rds cooked) add the cardamom, ¾ of the nuts and season to taste with a small pinch of salt. Once the rice is cooked, stir in the golden raisins.
  • Serve warm or cold in individual bowls, garnishing with the remaining nuts.

Our friends at Wine Selectors recommend pairing this dish with a Moscato

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