Saffron Rice Pudding
This Saffron Rice Pudding is gorgeous and many of the Arabic countries have a version. I am not usually a rice pudding lover but this is amazing. Quite sweet as is traditional but you could always reduce the sugar a little.
Preparation: 5 minutes
Cooking: 1 hour 10 minutes
½ tsp saffron threads
1 cup (200g) medium grain rice such as Calrose
1 3/4 cups (350g) sugar
2 tbsp rosewater
50g slivered almonds
1/3 cup (40g) chopped pistachios
Ground cinnamon to decorate (optional)
Thick Greek-style yoghurt, to serve
- Preheat oven to 150ºC (130ºC fan-forced). Place saffron in ¼ cup boiling water and set aside.
- Wash rice and place in a large saucepan with 5 cups cold water. Bring to boil on medium heat and simmer, covered, reducing heat if necessary to prevent bubbling over, for 35 mins or until very soft, stirring occasionally.
- Remove lid, stir in sugar, rosewater, saffron and simmer another few minutes, to dissolve sugar. Stir in almonds.
- Pour into a large 8-cup baking dish and bake for 30 mins. Rest 5-10 minutes, until any excess liquid is absorbed. Serve topped with yoghurt and pistachio nuts and enjoy hot or at room temperature.
Lyndey’s Note: This is a lovely finale to an Arabic dinner party including such recipes as Chicken with Walnut and Pomegranate Stuffing and Jewel Rice.