Saffron & Pistacchio Rice Pudding
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 2
Ingredients
  • ½ cup white rice (medium or short grain, like arborio)
  • 3 cups milk (I used unsweetened almond)
  • 4 tbsp agave syrup (or honey)
  • pinch of salt
  • ½ tsp cinnamon
  • ⅓ tsp nutmeg
  • pinch of saffron threads
  • Topping: chopped un-salted pistachios, sugar (I used coconut sugar)
  • Note: 1 cup = 250 ml
Preparation
  1. In a medium size saucepan add 3 cups of milk, rice, agave syrup (or honey), cinnamon, nutmeg and a pinch of salt.
  2. Bring to boil over medium heat and let it cook over low heat for about 40 minutes, stirring frequently so it doesn't burn.
  3. In a small cup add a pinch of saffron threads and 2-3 tbsp of hot water, stir well so the saffron release its orange/yellow colour and flavour.
  4. When most of the liquid (milk) is already absorbed, add those saffron threads and liquid to the rice and add another splash of milk if needed (if it's too dry).
  5. Stir and leave to cook for few more minutes.
  6. Set aside and leave to cool slightly.
  7. Serve in bowls and top with chopped pistachios and a sprinkle of sugar (I used coconut sugar). Enjoy!
Recipe by Travelling oven at https://www.travellingoven.com/2016/09/saffron-pistacchio-rice-pudding/