{"id":12121,"date":"2013-01-26T20:22:22","date_gmt":"2013-01-27T01:22:22","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=12121"},"modified":"2014-07-14T15:55:20","modified_gmt":"2014-07-14T19:55:20","slug":"saffron-rice-pudding-gluten-free","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/saffron-rice-pudding-gluten-free\/","title":{"rendered":"Saffron Rice Pudding &#8211; Gluten Free"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12122\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/rice-saffron-pudding.jpg\" alt=\"rice-saffron pudding\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/rice-saffron-pudding.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/rice-saffron-pudding-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Anything with a hint of saffron tastes heavenly&#8230;<\/p>\n<p>My weekend started off with a bang. Yesterday, London link magazine&#8217;s special 2nd anniversary issue was launched. I was extremely delighted to see my interview and my recipes, the beautifully written article certainly made me feel special and motivated me to do better at what I do with so much passion.<\/p>\n<p>Here is the snapshot of the article, read the full article <a href=\"http:\/\/issuu.com\/londonlink\/docs\/llink_v3i1\" target=\"_blank\">here<\/a><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12125\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/london-link-interview.jpg\" alt=\"london link interview\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/london-link-interview.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/london-link-interview-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/london-link-interview-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>I am a profound lover of saffron, my love for it is getting deeper and deeper as years pass by. One of the exotic and\u00a0extravagant\u00a0spices that \u00a0magically make everything taste delicious. I wish I could add those red strands to each and every dish I make. However, I add only to certain dishes mostly while making desserts; after a splendid meal the dessert made with saffron will make you feel special.<\/p>\n<p>It is very important to get the best and the real saffron, as there a lof of fake saffron sold in the market. It looks and almost smells the same as the real saffron. One of the ways to distinguish if it&#8217;s fake or real is by adding a pinch to water or milk, real saffron would take a few minutes to impart its golden color and the mesmerizing aroma. Today, I went for a mega shopping and bought many things that I have not tried before. Some of my picks were pink salt from Himalayas, Potato chips fried in Avocado oil, Hazelnut Agave Nectar, Pasta colored with squid ink etc etc. Also, I got really good saffron which is imported from Spain.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12124\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/saffron.jpg\" alt=\"saffron\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/saffron.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/saffron-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>As soon as I got home, I wanted to make something with saffron. I had some leftover basmati rice from lunch and I couldn&#8217;t think anything better than rice pudding. Creamy rice pudding with saffron, I hopped into my kitchen to make it.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-12123\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/saffron-rice-pudding.jpg\" alt=\"saffron rice pudding\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/saffron-rice-pudding.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2013\/01\/saffron-rice-pudding-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<div class=\"easyrecipe\">\n<div class=\"item ERName\">Saffron Rice Pudding &#8211; Gluten Free<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Dessert<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT10M\">10 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT10M\">10 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">4<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Milk, skim or whole- 1 1\/2 cups<\/li>\n<li class=\"ingredient\">Condensed milk, sweetened- 200 ml or 3\/4 cup<\/li>\n<li class=\"ingredient\">Saffron strands- 3 pinches soaked in 1 tbsp milk or water<\/li>\n<li class=\"ingredient\">Cooked Basmati rice- 1 1\/2 cups<\/li>\n<li class=\"ingredient\">Corn Starch- 1 tbsp<\/li>\n<li class=\"ingredient\">Cold water, to dissolve corn starch- 2 tbsp<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Cook the basmati rice along with water in a rice cooker.<\/li>\n<li class=\"instruction\">Combine milk and condensed milk in a saucepan and place the pan over medium heat.<\/li>\n<li class=\"instruction\">Soak the saffron strands in 1 tbsp of water or milk.<\/li>\n<li class=\"instruction\">Add the soaked saffron into the milk mixture, cook for a few minutes.<\/li>\n<li class=\"instruction\">Add the cooked basmati rice to the milk-condensed milk mix, combine well without any lumps.<\/li>\n<li class=\"instruction\">Let cook for 5 minutes.<\/li>\n<li class=\"instruction\">Combine corn starch with 2 tbsp cold water, add to the rice-milk mixture, combine well.<\/li>\n<li class=\"instruction\">Cook for a couple of minutes.<\/li>\n<li class=\"instruction\">Remove the pan from the heat and let it cool down<\/li>\n<li class=\"instruction\">Chill the rice pudding for an hour, it tastes better when chilled.<\/li>\n<li class=\"instruction\">Adjust the sweetness according to your needs.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.2298<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Anything with a hint of saffron tastes heavenly&#8230; My weekend started off with a bang. Yesterday, London link magazine&#8217;s special 2nd anniversary issue was launched. I was extremely delighted to see my interview and my recipes, the beautifully written article certainly made me feel special and motivated me to do better at what I do &hellip; <\/p>\n","protected":false},"author":1,"featured_media":12122,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[413,4,472,22,23,375],"tags":[992,621],"class_list":["post-12121","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-condensed-milk-2","category-desserts","category-gluten-free","category-kerala-cuisine","category-rice","category-saffron","tag-rice","tag-saffron-2","course-dessert-2","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/12121","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=12121"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/12121\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/12122"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=12121"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=12121"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=12121"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}