• Ingredients: 18
  • Serves: 4

Saffron-cardamom rice with *basmati rice is available at indian markets and some supermarkets..

Ingredients

  • *Basmati rice is available at Indian markets and some supermarkets.

For almond sugar

For filling

  • Garnish: 1 tsp. each confectioners’ sugar and cinnamon for dusting

Whipped Cream

For frico caldo

  • 2 medium Yukon Gold potatoes, peeled and cut into quarters
  • 1 tbsp. unsalted butter
  • 1/2 medium onion, finely chopped
  • 2 cups finely grated Parmigiano-Reggiano
  • 1 tbsp. kosher salt
  • 1/2 tsp. nutmeg, freshly grated
  • 1 tbsp. olive oil

To serve

  • 2 large heads romaine , torn into bite-sized pcs.
  • 16 thin slices prosciutto

Directions

  1. Step 1 Melt 1 teaspoon butter in small skillet over medium heat. Add pine nuts; sauté until golden, about 5 minutes.

    For this step you will need

  2. Step 2 Melt remaining 2 teaspoons butter in medium saucepan over medium heat. Add onion and sauté until slightly softened, about 5 minutes.

    For this step you will need

  3. Step 3 Add rice and stir 2 minutes. Add 1 1/2 cups water, raisins, sugar, salt, saffron and cardamom. Bring to boil.

    For this step you will need

  4. Step 4 Reduce heat, cover and simmer until rice is tender, about 15 minutes. Remove from heat; let stand covered 10 minutes.

    For this step you will need

Nutrition information

Calories 278 Carbohydrates 45 g (15%)
Fat 9 g (14%) Protein 5 g (10%)
Saturated Fat 2 g (12%) Sodium 444 mg (18%)
Polyunsaturated Fat 3 g Fiber 1 g (6%)
Monounsaturated Fat 2 g Cholesterol 8 mg (3%)