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Saffron Rice Pudding


185 g (6 oz/1 ¼ cup) basmati rice
75 ml (2 ½ fl oz/ ½ cup ) milk
Pinch saffron threads
30 g (1 oz/6 teaspoons) butter
2 green cardamom pods, bruised
2.5 cm (1 in) cinnamon stick
2 cloves
90 g (3 oz/ ½ cup) sultanas
60 g (2 oz/ ¼ cup) caster sugar
45 g (1½ oz/ ½ cup) flaked almonds, toasted


Wash rice under cold running water and put
Into a large saucepan with 625 ml (20 fl oz/
2 ½ cups) cold water.
Bring to the boil, then reduce heat and
simmer, covered, for 5 minutes. Drain.
Measure 6 teaspoons milk into a small bowl,
Add saffron and leave to soak for 5 minutes.

Melt butter in a heavy-based saucepan, add
Rice, cardamom pods, cinnamon and cloves
And fry for 2-3 minutes or until rice becomes

Stir in milk, saffron milk, sultanas and sugar
And bring to the boil, then simmer, covered,
For 6-8 minutes, until rice is tender and
Liquid has been absorbed. Remove whole
Spices and serve hot, with flaked almonds
Scattered on top.
Serves 4.

Author Bio– Sunny is part time chef & Marketing lead at Mattressnextday.
Sunny cooks only for friends & family on parties & family occasions.
Mattressnextday offers the full range of common mattress sizes including: small mattress,
Single mattress, double mattress, king size mattresses, super king mattresses, and Memory foam mattress.