British Asian Rice Pudding

• 5 tablespoons pudding rice
• 1 1/2 pints whole milk
• 5 tablespoons fruit sugar
• 1 egg yolk
• 3/4 cup pitted dates
• 1/2 cup unsalted shelled pistachio
• 3 -4 saffron threads
• 1/4 teaspoon vanilla essence
• 1 pinch salt

1. Wash and drain rice.
2. Chop dates and pistachios and set aside.
3. Bring milk to boil in a heavy, nonstick pan.
4. Add rice to the milk and simmer for 30 minutes until rice is cooked and milk is half its consistency and thickened.
5. Add salt.
6. Stir frequently to prevent rice from sticking to the bottom of the pan.
7. Add dates, stir and cook for further 20 minutes.
8. Add more milk if required.
9. Add pistachios, vanilla essence and sugar.
10. Simmer for 5 minutes then add the egg yolk.
11. Stir, and add saffron.
12. Cool and refrigerate for a few hours before serving.

pudding rice, milk, fruit sugar, egg yolk, dates, pistachio, threads, vanilla essence, salt

Taken from www.food.com/recipe/british-asian-rice-pudding-476151 (may not work)