Sweet Saffron Rice with Pistachios and Almonds
A pistachio rice pudding - contributed by Rebecca A. C. Smith

For 250 servings:

  • 10 3/4 cups long-grain rice
  • 8 gallons water
  • 2 bottles yellow food coloring
  • 27 cups sugar
  • 7 cups rose water
  • 3 1/2 cups sliced almonds
  • 3 1/2 cups pistachios 
OR: For 6-8 servings:
  • 3/8 cup rice
  • 1 1/4 qt. water
  • few drops food coloring
  • 1/8 cup sugar
  • 1/4 cup rose water
  • 2 1/2 Tbs. almonds
  • 2 1/2 Tbs. pistachios
The yellow color of the pudding is supposed to be achieved using saffron threads steeped in warm water. The amount of saffron this large a quantity of pudding would require would cost far too much, so I've substituted plain old yellow food coloring. Wash the rice several times and soak in water to cover for 30 minutes. Drain. Bring the water to a boil, stir in the rice and cook over low heat, partially covered, for 25 minutes. Stir in the sugar, food coloring, rose water and almonds. Simmer for 10 minutes. Fold in pistachios. Serve cold. Serves about 250.

Algar, Ayla. Classical Turkish Cooking, Traditional Turkish Food for the American Kitchen. New York: HarperCollins, 1991, p. 226.

Sweet Saffron Rice with Pistachios and Almonds is featured in Feast for Christmas Revel

Metric, Celsius, & Gas Mark Equivalencies

Rebecca A. C. Smith is a tax collector for the State of Louisiana. She is an active member of the Society for Creative Anachronism, while her other hobby is Science Fiction and Sci-Fi Fandom.

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Sweet Saffron Rice with Pistachios & Almonds © 1997 Rebecca A. C. Smith | This page © 2000 James L. Matterer

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