RICE PUDDING IN SLOW COOKER AND A POST ON A SPICE- SAFFRON

RICE PUDDING IN SLOW COOKER AND A POST ON A SPICE- SAFFRON

Saffron is an exquisite and luxurious spice which is the most expensive spice in the world. I checked the price if I can buy online, yes it is available but I will have to pay $20 only for one gram or $500 for an ounce. I was always wondering why the price of this spice is always high, though I am using it from decades in my recipes and even seen my mom using this spice. But never did the investigation why the price is so high.

(This is not an advertisement, just showing the spice to my readers which  I used in this recipe.)

When I started writing this post, the first question in my mind came is to find out, why it is so expensive, after so much googling I got the following answer. The price is so high because it is the most labour-intensive crop. It is stated in the following website that 80,000 crocus flowers must be grown, cared, hand harvested and processed to make one pound of saffron. This is considered to be the most precious spice in the world. Ccheck this website.

One more reason for the high price is that it is produced in very few countries, India is one of them. It is grown in the Kashmir valley of North India. Even though it is very expensive, it is worth using because of its color, exotic flavour and is qualities. It is popularly known as “Kesar” in the Indian sub-continent and it is also called a gold spice.

In Indian cuisine, saffron is used in many sweet items particularly those prepared with milk or milk products like puddings, milk fudge, beverage in which milk is used, smoothies, home-made ice creams and many more. Apart from milk products, it is also used in Mughlai vegetarian and non veg dishes, stews, rich curries and in rice dishes like biryani etc. Saffron is used in European, Indian, Pakistani and Arab cuisine.

The aroma, flavour and colour of saffron are unique. When I use in cooking, I mix few threads of saffron in a small amount of warm milk and leave it to dissolve its colour and then mixed in the recipe to release its colour and aroma. Very small amount of these threads are used in cooking.

Saffron is used as medicine in many traditional Asian, Chinese, Unani and African methods of healing. In Indian Ayurveda, which is the ancient healing system, and is a science of healing with natural herbs and natural means, it is the best and most unique medicine, which can suite anybody, which improves the body immunity and gives energy to the body. Saffron improves circulation and purifies the blood. Saffron has a lot of minerals and vitamins. This spice has a lot of health benefits and some other uses are also there, which are explained nicely and in detail in the following website.

Apart from food, saffron is used in many skin products and face washes for a smooth and healthy skin.

I enjoy cooking using the slow cooker; it is not only easy and convenient but also aromatic and healthy. In Indian cuisine, we use a lot of spices to get the maximum health benefits, taste and aroma of these spices. Slow cooking is best in many recipes like this one. I have experienced that whenever I use the slow cooker, the aroma of the spices are really enhanced and that is when we can get the real benefits of these spices.

This is my mom's recipe, I am glad to share her recipe on my blog. I used the slow cooker for her recipe to enhance the flavour of this exotic spice saffron. This is a very simple recipe with very few ingredients.

RECIPE

INGREDIENTS

• One liter milk
• 100 grams white rice
• 200 grams sugar
• Few threads of saffron
• Pinch cardamom powder

METHODS

• Mix few threads of saffron in 2 tbs warm milk and mix it well, leave it for ten minutes to release its colour.
• Rinse rice 2-3 times in water, till you get the clean water.
• In a slow cooker add milk, rice, the mixture of water and saffron and cardamom powder and cook on high for four hours. Stirring after one hour.
• When the pudding is thick enough add sugar and leave it for 15 more minutes.
• This can be served hot or cold from the fridge depending on the taste.

I am sharing this recipe with Cook blog share, Meatless Monday  and with Happy, healthy and green party and with Hearth and Soul blog party and with Simple and in season and with Cook once and eat Twice blog party  and with Sweet inspiration link party and  with Full Plate Thursday and with I am pinnable  and with Fiesta Friday