This rice "pudding" was served as a side dish to a turkey dinner on Halloween night. It is sweet but not too sweet. I would use a little less sugar for a side dish and use it as is for a dessert but otherwise it is out of this world. - Cape Ann Artist

Cook 2 c. jasmine rice according to directions in water minus 1 cup with a pinch of salt. When all water is absorbed and rice is becoming sticky add:

4 c. whole milk
1/4 c. sweet butter
1 c. brown sugar
5-6 cardamom pods
1 pinch saffron threads (8-10 threads)
1 teaspoon white pepper
1 cup unsweetened coconut
1 c. golden raisins or chopped dried apricots

Let simmer over low heat for half an hour stirring regularly.
Sprinkle with 1/2 c. shelled pistachios and let cool to room temp before serving.