Saffron Rice Pudding with Cranberries, Almonds, and Pistachios

Ingredients

• 3 tablespoons almonds toasted sliced
• 0.7 cup rice 
• 3 tablespoons dry-roasted pistachios shelled finely chopped
• 4 cups milk 1% low-fat divided
• 1 teaspoon orange rind grated
• 0.1 teaspoon saffron threads crushed
• 0.7 cup sugar 
• 0.5 cup cranberries dried sweetened
• 0.1 teaspoon vanilla extract 

Equipment

• bowl
• sauce pan

Directions

1. Rinse rice with cold water; place in a small bowl. Cover with water to 1 inch above rice; soak 1 hour.
2. Drain well.
3. Combine 2 tablespoons milk and saffron in a small bowl; let stand 30 minutes.
4. Place remaining milk in a medium saucepan; bring to a simmer over medium heat. Stir in rice, saffron mixture, and sugar; cook 30 minutes or until rice is tender, stirring occasionally.
5. Stir in cranberries, almonds, and vanilla; cook 2 minutes.
6. Remove from heat; stir in rind. Spoon about 1/2 cup rice mixture into each of 6 small bowls.
7. Sprinkle each serving with 1 1/2 teaspoons pistachios.