Persian saffron rice pudding is an exquisite dessert that marries the delicate aroma of saffron with the creamy richness of rice pudding. This traditional Persian treat offers a symphony of flavors and textures, with saffron's golden touch adding an extra layer of opulence to each spoonful. Experience a taste of indulgence with every bite of our Persian Saffron Rice Pudding.
step 1
Rinse the rice a couple of times and drain.
step 2
Place the rice in a large saucepan, along with all the water, and bring to boil on high heat.
step 3
When the rice is boiling, give it a quick stir, and reduce the heat to low and simmer for an hour. If using long grain rice, give it another 30 minutes.
step 4
Add the sugar, stir to mix, then follow with the butter, saffron and cardamom. Bring back to a boil on medium heat.
step 5
When boiling, reduce the heat to low, stir once, then simmer for 10 minutes.
step 6
At the end of the 10 minutes, turn the heat off, remove from the hot stove and stir in the rose water.
step 7
Place on serving dishes, leave to cool slightly for 10 minutes, then cover with cling film and chill in the fridge for 3 hours, and up to 2 days. The pudding will thicken as it cools.
step 8
When you are ready to serve, decorate as you wish.
200 g short grain rice
1.75 liters water
400 g white sugar
30 g butter
2 Tbsp liquid saffron made with a generous pinch of Royal Spice Saffron
Ground seeds of 4 cardamoms
4 Tbsp rose water
Dried rose buds