Project Description

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.

Serves: 8
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


  1. Preheat oven to 150ºC (130ºC fan-forced). Place saffron in ¼ cup boiling water and set aside.
  2. 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.
  3. Remove lid, stir in sugar, rosewater, saffron and simmer another few minutes, to dissolve sugar. Stir in almonds.
  4. 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.