This luxurious Saffron-Milk Rice Pudding offers a creamy, comforting dessert experience infused with the distinct floral notes of saffron and the warmth of cardamom and cloves. The long-grain rice cooks slowly in milk until tender, creating a rich base that is sweetened with sugar and brightened with a hint of rose water. Topped with golden-fried cashews, raisins, and a sprinkle of pistachios and almonds, this dish balances sweetness with nutty crunch and aromatic depth. It is an elegant yet simple treat perfect for holiday gatherings, special dinners, or when you crave a sophisticated homemade dessert that feels like a warm embrace.
Saffron-Milk Rice Pudding
Description
This luxurious Saffron-Milk Rice Pudding offers a creamy, comforting dessert experience infused with the distinct floral notes of saffron and the warmth of cardamom and cloves. The long-grain rice cooks slowly in milk until tender, creating a rich base that is sweetened with sugar and brightened with a hint of rose water. Topped with golden-fried cashews, raisins, and a sprinkle of pistachios and almonds, this dish balances sweetness with nutty crunch and aromatic depth. It is an elegant yet simple treat perfect for holiday gatherings, special dinners, or when you crave a sophisticated homemade dessert that feels like a warm embrace.Ingredients
Directions
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Rinse the long-grain rice in cold water until the water runs clear, then drain thoroughly.
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Warm 1 tablespoon of milk in a small bowl and soak the saffron threads in it to release color and flavor.
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In a heavy flameproof casserole or saucepan over medium heat, combine the rice, soaked saffron with its milk, remaining milk, water, cardamom, cloves, and cinnamon.
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Cook the mixture for 25 minutes, stirring occasionally, until the rice is tender and has absorbed most of the liquid.
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Reduce the heat to low, add the sugar, and continue cooking for 15 minutes longer, stirring frequently, until the pudding thickens and blends smoothly.
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Remove the pudding from the heat and allow it to cool slightly.
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Stir in the rose water, then cover and refrigerate until well chilled, at least 2 hours or overnight.
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Just before serving, melt the vegetable shortening in a small skillet over medium heat.
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Add the chopped cashews and raisins to the skillet and sauté until the cashews are golden brown and fragrant.
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Remove the chilled pudding from the refrigerator; if it is too thick, thin it with up to 1/4 cup of cold milk.
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Stir the sautéed cashews and raisins into the pudding.
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Spoon the pudding into dessert bowls.
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Garnish each serving with a circle of sliced almonds and a sprinkle of chopped pistachios in the center.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 444.3kcal
- % Daily Value *
- Total Fat 11.5g18%
- Saturated Fat 3.4g17%
- Cholesterol 4.3mg2%
- Sodium 79.5mg4%
- Total Carbohydrate 84.0g29%
- Dietary Fiber 14.4g58%
- Sugars 51.5g
- Protein 11.3g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Saffron quality varies greatly; use high-quality threads for the best color and flavor. If saffron is unavailable, a pinch of turmeric can provide color but not the distinct flavor.
For a richer texture, you can substitute heavy cream for half of the milk.
This pudding thickens significantly as it chills. Do not skip the chilling step, as it allows the flavors to meld and the texture to set properly.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk if desired.
