Saffron Rice Pudding
Ingredients
Instructions
- Rinse rice in a colander with cold water and leave to drain. In a small bowl, soak the saffron in 3 tbsp hot water. In a separate small bowl, pour the rose water over the almonds and leave to soak.
- Bring rice, 1 qt water, and sugar to a boil, reduce heat to low and cook, covered, for about 25 mins. Stir the saffron water and threads into the rice.
- Mix the cornstarch with a little water until smooth, then stir into the cooked rice and simmer until thickened. If the pudding is a little too thick, add water to loosen. Stir in the almonds and rose water. Pour into serving bowls. Sprinkle with pistachios and decorate with cherries and mint.
Nutrition & Diet Analysis (per serving)
402
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).