Print

Saffron Rice Pudding

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy, fragrant saffron rice pudding with cardamom, topped with pistachios and pomegranate seeds, perfect served warm or chilled.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4–6 servings
  • Category: Dessert
  • Method: Stovetop simmering
  • Cuisine: International
  • Diet: Vegetarian

Ingredients

  • A small pinch of saffron threads
  • Whole milk
  • Cooked basmati rice
  • Uncooked sweet rice
  • A pinch of ground cardamom
  • Heavy cream
  • Granulated sugar
  • Pomegranate arils
  • Chopped pistachios

Instructions

  1. Toast saffron in a dry skillet until fragrant, then crush into a fine powder.
  2. In a saucepan, combine saffron, milk, cooked basmati rice, sweet rice, and cardamom.
  3. Bring to a gentle boil over medium heat, stirring to separate grains.
  4. Reduce heat, cover, and simmer until the mixture thickens and sweet rice softens, stirring occasionally.
  5. Stir in heavy cream and sugar until smooth, then remove from heat.
  6. Serve warm or let cool and chill for a thicker consistency.
  7. Top with pomegranate arils and chopped pistachios before serving.

Notes

  • Can substitute cardamom with cinnamon or add rose water for variation.
  • Use leftover cooked basmati rice for convenience.
  • Adjust cream and sweet rice for desired texture.
  • Reheat gently with a splash of milk if needed.
  • Best served fresh, but can be stored in the fridge for a few days.

Nutrition

Find it online: https://savorymomskitchen.com/saffron-rice-pudding/