Saffron Infused Rice Pudding

Saffron Infused Rice Pudding

Creamy rice simmered slowly with saffron threads until golden, fragrant, and silky.

Total 2 hr Makes 6 servings Calories 220/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Tree nuts

This stovetop rice pudding steeps saffron in warm milk to draw out its golden hue and floral aroma, then simmers short-grain rice low and slow until tender and creamy. Cardamom and a touch of rosewater lend a fragrant, Middle Eastern-inspired finish, making it a comforting dessert or sweet snack any time of year.

Ingredients

  • 1/2 cup short-grain white rice
  • 4 cups whole milk
  • 1/4 teaspoon saffron threads
  • 2 tablespoons warm water
  • 1/2 cup granulated sugar
  • 1/4 teaspoon ground cardamom
  • 1 pinch salt
  • 1 teaspoon rosewater
  • 1/4 cup sliced pistachios
  • 2 tablespoons slivered almonds

Method

  1. Crush the saffron threads lightly with your fingers, then steep them in the warm water for 10 minutes to release their color and aroma.

  2. Rinse the rice under cold water in a fine-mesh strainer until the water runs mostly clear, then drain well.

  3. Combine the rinsed rice and milk in a 6-quart saucepan and bring to a gentle simmer over medium heat, stirring occasionally to prevent sticking.

  4. Reduce heat to low, stir in the saffron water, and simmer uncovered, stirring every few minutes, until the rice is tender and the mixture has thickened, about 40 minutes.

  5. Stir in the sugar, cardamom, and salt, and continue to simmer, stirring frequently, until the pudding is thick enough to coat the back of a spoon, about 10 minutes.

  6. Remove from heat and stir in the rosewater.

  7. Divide the pudding among 6 serving bowls or cups and let cool to room temperature, about 30 minutes.

  8. Cover and refrigerate until chilled, at least 1 hour, or serve slightly warm if preferred.

  9. Garnish with sliced pistachios and slivered almonds just before serving.

Rate this recipe

★ 3.8 (1)

Saffron Infused Rice Pudding

This stovetop rice pudding steeps saffron in warm milk to draw out its golden hue and floral aroma, then simmers short-grain rice low and slow until tender and creamy. Cardamom and a touch of rosewater lend a fragrant, Middle Eastern-inspired finish, making it a comforting dessert or sweet snack any time of year.

2 hr 6 servings 220 cal

Ingredients

  • 1/2 cup short-grain white rice
  • 4 cups whole milk
  • 1/4 teaspoon saffron threads
  • 2 tablespoons warm water
  • 1/2 cup granulated sugar
  • 1/4 teaspoon ground cardamom
  • 1 pinch salt
  • 1 teaspoon rosewater
  • 1/4 cup sliced pistachios
  • 2 tablespoons slivered almonds

Method

  1. 1

    Crush the saffron threads lightly with your fingers, then steep them in the warm water for 10 minutes to release their color and aroma.

  2. 2

    Rinse the rice under cold water in a fine-mesh strainer until the water runs mostly clear, then drain well.

  3. 3

    Combine the rinsed rice and milk in a 6-quart saucepan and bring to a gentle simmer over medium heat, stirring occasionally to prevent sticking.

  4. 4

    Reduce heat to low, stir in the saffron water, and simmer uncovered, stirring every few minutes, until the rice is tender and the mixture has thickened, about 40 minutes.

  5. 5

    Stir in the sugar, cardamom, and salt, and continue to simmer, stirring frequently, until the pudding is thick enough to coat the back of a spoon, about 10 minutes.

  6. 6

    Remove from heat and stir in the rosewater.

  7. 7

    Divide the pudding among 6 serving bowls or cups and let cool to room temperature, about 30 minutes.

  8. 8

    Cover and refrigerate until chilled, at least 1 hour, or serve slightly warm if preferred.

  9. 9

    Garnish with sliced pistachios and slivered almonds just before serving.