150 g (5 oz) Thai fragrant rice, washed,
soaked in water for at least 2 hours
and drained
300 g (10 oz) sugar
2 tsp ground saffron, mixed with
2 Tbsp hot water
55 g (2 oz / ¼ cup) butter
1 tsp rose water concentrate, or
to taste
55 g (2 oz / ¼ cup) chopped almonds,
soaked in water for 30 minutes
Garnishing
55 g (2 oz / ¼ cup) chopped pistachios
1 Tbsp ground cinnamon, or to taste
Bring 1.5 litres (48 fl oz / 6 cups) water to a rapid boil in a pot.
Add pre-soaked rice and reduce heat to medium-low. Simmer, stirring
constantly, for about 20 minutes. Regularly top up with hot water as liquid
reduces and continue stirring until rice grains are partially disintegrated.
Add sugar and continue to stir constantly to prevent sugar from sinking
and sticking to the bottom, which will lead to burning.
When sugar has dissolved, add all remaining ingredients and stir through,
then cover pot and cook over very low heat for 30 minutes more so
flavours can develop and mature. Stir occasionally.
When pudding is smooth and thick, ladle into a large serving bowl
or divide into individual portions. Garnish as desired with chopped
pistachios and ground cinnamon and serve immediately.
Soak chopped almonds in water
for about 30 minutes and drain
before use.
Simmer rice, stirring constantly,
for 20 minutes or until grains
are partially disintegrated before
adding sugar.
If a richer colour is preferred,
add more saffron solution to the
pudding.
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