Serves: 4
Total Calories: 347

1/2 teaspoon saffron threads
1/2 gallon whole milk, plus up to 1 cup more if needed
3 tablespoons long-grain white rice
1/3 cup sugar, or to taste
1/2 teaspoon ground green cardamom seeds

1. In a small bowl, soak the saffron threads in 1/4 cup milk for about 30 minutes.

2. Place the remaining milk in a large, heavy wok or saucepan and bring to a boil over high heat. Reduce the heat to medium-low, add the rice and simmer, stirring and scraping the bottom and sides of the wok often, until the rice is very soft and the milk is reduced by at least half, about 35 minutes. Stirring and scraping is crucial to prevent the milk from scalding and adding a burned flavor to the pudding.

3. Add the sugar, saffron, and saffron-infused milk and continue to simmer, 10 to 12 minutes. If you want a thicker payasam, continue simmering until you reach the desired consistency. For a thinner payasam, add up to a cup of milk to thin it down. Always bring it back to a boil if you add more milk. Transfer to a serving dish, top with cardamom seeds, and serve.

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: 347
Calories from Fat: 91

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