Saffron & Rose Rice Pudding

Name: Saffron & Rose Rice Pudding
Total time: 85 min
Yield: 4 servings
Ingredients: 90 g Short-grain white rice; 900 ml Water; 75 g Sugar; 0.1 g Saffron threads; 15 g Butter; 1 tsp Rose water; 20 g Slivered almonds; 0.25 tsp Ground cinnamon; 0.13 tsp Salt

Soft rice simmered into a golden pudding, gently scented with rose water and finished with almonds and cinnamon.

85 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Short-grain white rice90 g
Water900 ml
Sugar75 g
Saffron threads0.1 g
Butter15 g
Rose water1 tsp
Slivered almonds20 g
Ground cinnamon0.25 tsp
Salt0.13 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Milk and almonds.

Method

Start the rice

Rinse the rice briefly, then place in a heavy saucepan with 850 ml water and salt. Bring to a boil, lower the heat and simmer uncovered for 45–55 minutes, stirring every few minutes, until the grains are very soft and beginning to break apart. Keep it at a gentle simmer rather than a fast boil.

Bloom the saffron

Meanwhile, crush the saffron in a small bowl. Pour over the remaining 50 ml water, freshly boiled, and leave for 10 minutes.

Sweeten and thicken

Once the rice is fully soft, stir in sugar and the saffron water. Simmer for 10–15 minutes, stirring frequently, until loose and creamy; it will thicken as it cools. Stir in the butter and rose water until the butter melts, then remove from the heat.

Portion and finish

Divide between four small heatproof bowls. Sprinkle with slivered almonds and cinnamon. Serve warm after 5 minutes, or refrigerate promptly in shallow bowls and serve chilled. Do not leave cooked rice at room temperature for more than 2 hours.

Rose water varies in strength: use culinary rose water, not concentrated rose extract.

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