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    You are in: Home / Recipes / Baked Saffron Rice Pudding Recipe
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    Baked Saffron Rice Pudding

    Average Rating:

    2 Total Reviews

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    • on June 23, 2005

      I have been on a quest to find the perfect Indian Rice Pudding, and now the search is over. This is wonderful! I followed the instructions to the letter, and just loved the contrasting flavours and textures of the cardamom, the coconut (I used freshly grated), the slivered almonds, the cinnamon and the creamy rice. We ate it warm from the oven, dribbled with additional cream as suggested, and with a scoop or two of vanilla icecream. Thank you for posting this delicious recipe.

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    • on February 16, 2009

      Wonderful flavor..I did not have cardamon in pods but rather seeds,so I used 8-10 seeds even though a pod holds many seeds. I just couldnt imagine 6 pods?? Either way I loved this recipe. My favorite rice pudding recipe now...Thank U....I did omit the nuts and went for coconut and raisans..YUMMY...

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    Nutritional Facts for Baked Saffron Rice Pudding

    Serving Size: 1 (239 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 308.3
    Calories from Fat 179
    Total Fat 19.9 g
    Saturated Fat 9.9 g
    Cholesterol 96.0 mg
    Sodium 145.6 mg
    Total Carbohydrate 24.8 g
    Dietary Fiber 0.6 g
    Sugars 14.8 g
    Protein 9.2 g

    The following items or measurements are not included:

    long-grain rice

    cardamom pods


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