Serves: 4
Total Calories: 980

1 cup basmati rice, sorted and washed in 3 to 4 changes of water
1 1/4 cups whole milk
1/3 teaspoon saffron threads
1/2 gallon whole milk
2 tablespoons Dessert Masala
3/4 cup sugar
1/2 teaspoon ground green cardamom seeds
2 drops rose essence
4 to 6 squares (4-inch) silver leaves (optional)

1. Soak the rice overnight in water to cover by 2 inches. Drain and place in a blender (not a food processor) along with 1 cup milk and blend, about 1 minute. The mixture will still appear grainy. Reserve. In a small bowl, soak the saffron threads in 1/4 cup milk about 30 minutes. Meanwhile, prepare the dessert masala.

2. Place 1/2 gallon milk in a large, heavy wok or saucepan and bring to a boil over high heat. Reduce the heat to medium and simmer, stirring and scraping the bottom and sides of the wok often, until the milk has slightly thickened, 5 to 7 minutes.

3. Add the blended rice to the simmering milk in a slow, steady stream, stirring constantly to prevent the formation of lumps. (If any lumps develop, let cool and mix again in the blender until smooth. Then return everything to the pan.) Increase the heat to medium-high and cook, stirring and scraping the bottom and sides of the wok constantly, until the custard is thick and creamy, about 5 minutes.

4. Add the sugar and cardamom seeds, reduce the heat to low, and cook another 5 minutes to blend the flavors. Remove from the heat, add the rose essence, and bring to room temperature, either uncovered (stir often to prevent a skin from forming) or covered with plastic wrap. Transfer to a serving dish and garnish with silver leaves and dessert masala. Sprinkle with the saffron threads and pour the saffron-infused milk over the top. Refrigerate at least 4 hours and serve chilled.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 980
Calories from Fat: 408

More Recipes from the 1000 Indian Recipes Cookbook:
* Desserts
Almond and Saffron Halva
Almond and Saffron Kheer Pudding
Authentic Curdled Milk Fudge
Banana Dumplings
Basic White Milk Fudge
Basic White Milk Fudge with Cream
Basic White Milk Fudge with Pistachio Bits
Basmati Rice Custard
Bengali Rice Pudding
Bharti's Milk Cake
Caramelized Milk Balls in Thick Syrup
Caramelized Yogurt
Cellophane Noodles in Cardamom-Saffron Syrup
Corn Custard
Creamy Milk Pudding with Almonds and Saffron
Creamy Milk Pudding with Summer Fruits
Creamy Semolina Pancakes with Thickened Milk
Decadent Carrot Halva with Evaporated Milk and Jaggery
French Roll Bread Pudding
Fresh Fruit in Rose-Flavored Cream
Himachali Nuts
Indian Ice Cream with Almonds
Indian Ice Cream with Mangoes
Indian Ice Cream with Pistachios
Indian Ice Cream with Saffron
Indian Vermicelli Pudding
Layered White and Brown Chocolate Milk Fudge
Lychee Ice Cream Dessert
Mango Ice Cream Dessert
Marzipan Delights
Microwave Milk Pudding
Miniature Multi-Hued Paneer Cheese Balls
Paneer Cheese Kheer Pudding
Paneer Cheese Patties in Creamy Thickened Milk
Parsi Pressed Rice Flakes Pudding
Parsi Semolina Pudding
Pistachio and Cardamom Ice Cream Dessert
Plantain Halva
Pressure-Cooked Caramel Custard
Punjabi Rice Pudding
Punjabi Semolina Pudding
Pure Cashew Milk Fudge
Pure Pistachio Fudge
Quick and Easy Indian Ice Cream
Ricotta Cheese Cake
Saffron Curdled Milk Patties
Saffron Milk Fudge
Saffron Milk Patties
Saffron Panner Cheese Triangles
Saffron and Almond Ice Cream Dessert
Simple Carrot Halva
South Indian Rice Pudding
Stuffed Paneer Cheese Rolls in Fragrant Syrup
Sweet Pastries with Dates and Nuts
Sweet Pretzel-Shaped Desserts
Sweet Roasted Whole-Wheat Flour
Tapioca Pudding
Traditional Bread Pudding Bites
Traditional Dark Brown Milk Rolls in Saffron Syrup
Traditional Semolina Halva
Traditional Semolina Halva with Chickpea Flour and Raisins
Traditional Thickened Milk Pudding
White Paneer Cheese Balls in Fragrant Syrup
White and Pink Coconut Milk Fudge
Whole-Wheat Flour Halva
Yellow Mung Bean Halva
Yellow Split Chickpea Pudding
Yogurt Mousse with Saffron