Total time: 50 minutes
Note: Adapted from "What We Eat When We Eat Alone" by Deborah Madison and Patrick McFarlin. This recipe comes from Madison's mother, Winifred Madison.
For the rice
2 cups water
1 cup white rice
3/8 teaspoon salt
In a medium saucepan, add the water and bring to a boil. Stir in the rice and salt. Return the water to a boil, then reduce the heat to low, cover the pan and cook until the water is absorbed, about 15 minutes. Try to resist peeking until at least 12 minutes have passed. When the rice seems done and most of the water has been absorbed, remove from heat and let the rice steam for 10 minutes before serving. This makes about 4 cups rice -- more than is needed for the pudding recipe.
Pudding and assembly
1 cup cooked rice
3/4 cup milk, plus more for serving if desired
A small handful of golden raisins or other dried fruit, such as cherries or a pinch of saffron threads
2 pinches of ground cardamom
Honey to taste
Tiny pinch of salt
Chopped pistachio nuts
Plain yogurt, optional
1. In a small pan, combine the rice with the milk and raisins or other dried fruit. Bring to a simmer over medium-high heat, then reduce the heat to maintain a gentle simmer. While the rice is cooking, stir in the saffron threads, cardamom, honey and salt. Cook until most of the milk has been absorbed, 10 to 15 minutes, stirring frequently.
2. Transfer the rice to a pretty bowl, and garnish it with a drizzle of honey and the chopped pistachio nuts. If your rice absorbed all the milk and you want more liquid, add more milk or consider adding a few spoonfuls of yogurt.
Each serving: 426 calories; 11 grams protein; 80 grams carbohydrates; 3 grams fiber; 6 grams fat; 4 grams saturated fat; 18 mg. cholesterol; 294 mg. sodium.