Turkish Rice Pudding (Zerde)
6 cups (1.5 L) water
1/2 cup (125 ml) short-grain (risotto) rice 3/4 cup (180 ml) sugar
A pinch of saffron threads
1/4 cup (60 ml) currants or raisins
1 Tbs (15 ml) rose water
Chopped blanched almonds or unsalted pistachios for garnish
Combine the water and rice in a pot and bring to a boil over high heat.
Reduce the heat and simmer covered for 30 minutes. Stir in the sugar,
saffron, and currants and continue simmering uncovered for another 30
minutes. The pudding should be fairly thick but looser than most other
rice puddings. Remove from the heat, stir in the rose water, and let
cool. Serve warm, chilled, or at room temperature, garnished with
chopped nuts. Serves 6 to 8.
"What lies behind us and what lies before us are tiny matters compared
to what lies within us " *Angelique*
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