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Golden creamy rice pudding in a glass dish

Recipes  /  Vegetarian

Golden saffron rice pudding

Saffron-steeped milk, rosewater and a pistachio crunch.

TOTAL TIME

45 min

SERVES

6

DIFFICULTY

Easy

What you’ll need

  • 150 g pudding rice
  • 1 litre whole milk
  • Big pinch of saffron threads
  • 70 g caster sugar
  • 1 tbsp rosewater
  • 50 g chopped pistachios
  • Dried rose petals (optional)

Method

  1. Steep the saffron in warm milk for 15 minutes.
  2. Add rice and simmer gently 40 minutes, stirring often.
  3. Stir in sugar and rosewater.
  4. Toast the pistachios until fragrant.
  5. Serve warm or chilled with pistachios and petals.

Cook’s tip

Blooming saffron in warm milk first doubles its colour and perfume.

Portrait of Ralph Ellery

Ralph Ellery

Food Coach at Thistle & Thyme Table. Every recipe is cooked twice in our kitchen before it earns a place here.

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