Saffron Rice Pudding

8 ingredients
3 steps

Ingredients

  • 1/2 cup short grain rice, such as arborio
  • Pinch None saffron threads
  • 2 tbsp rose water
  • 1/3 cup almonds, sliced
  • 3/4 cup sugar
  • 1 tbsp cornstarch
  • 3 tbsp shelled pistachios, chopped
  • None None Candied cherries and mint leaves, to decorate

Directions

  1. 1
    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.
  2. 2
    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.
  3. 3
    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.

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