Saffron Rice Pudding
A fragrant, golden rice pudding infused with saffron and topped with rose petals. This quick version is creamy, lightly sweet, and perfect for a comforting dessert or breakfast.
- Total time
- 20 min
- Servings
- 2
- Calories
- 350
- Protein
- 10g
Ingredients
- ½ cup basmati rice
- 2 cups milk
- ¼ cup sugar
- ¼ teaspoon saffron threads
- 1 tablespoon rose petals
Instructions
- 1
Rinse the 0.5 cup basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 2 cups milk and bring to a boil over medium-high heat.
- 2
Reduce heat to low and simmer, stirring occasionally, until the rice is tender and the mixture thickens, about 15 minutes. The pudding should coat the back of a spoon.
- 3
Stir in the 0.25 cup sugar and 0.25 teaspoon saffron threads (crushed). Cook for 2 more minutes, until the sugar dissolves and the pudding turns a pale yellow.
- 4
Spoon the pudding into small bowls and let cool slightly. Garnish each with 1 tablespoon rose petals before serving.
Tools you’ll need
- medium saucepan
- measuring cups
- measuring spoons
- wooden spoon
- small bowls
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