Saffron Rice Pudding

Instructions

1. Step 1

   Rinse the rice under cool running water until the water is mostly clear, then drain thoroughly.

   Ingredients used: 100.0 gr Basmati Rice

   Cookware: fine mesh strainer

2. Step 2

   Pour the milk into the saucepan and warm it over medium heat until steaming, stirring occasionally.

   Timer: 8 min (fixed)

   Ingredients used: 1200.0 ml Whole Milk

   Cookware: saucepan, wooden spoon

3. Step 3

   Transfer 30 ml of the hot milk to the bowl, add the saffron, and leave it to infuse.

   Timer: 10 min (fixed)

   Ingredients used: 0.2 gr Saffron

   Cookware: bowl

4. Step 4

   Stir the rinsed rice into the remaining hot milk. Reduce to low heat and simmer gently, stirring and scraping the base every 2–3 minutes, until the rice is tender.

   Timer: 30 min (fixed)

   Cookware: saucepan, wooden spoon

5. Step 5

   Stir in the sugar and cardamom. Continue simmering over low heat until the pudding is creamy and slightly thickened.

   Timer: 10 min (fixed)

   Ingredients used: 100.0 gr Granulated Sugar, 1.0 gr Ground Cardamom

   Cookware: saucepan, wooden spoon

6. Step 6

   Stir in the saffron-infused milk and rose water, then simmer briefly over low heat.

   Timer: 3 min (fixed)

   Ingredients used: 5.0 ml Rose Water

   Cookware: bowl, saucepan, wooden spoon

7. Step 7

   Remove from the heat, spoon into bowls, and scatter the pistachios over the top. Rest before serving warm.

   Timer: 10 min (fixed)

   Ingredients used: 30.0 gr Pistachio

   Cookware: bowl