Ingredients for Baked Saffron Rice Pudding
- 1 cup basmati rice
- 1/4 teaspoon saffron threads
- 4 cups whole milk
- 2 green cardamom pods, lightly crushed
- 1 cinnamon stick
- 1/2 cup granulated sugar
- 1/2 cup shredded coconut
- 1/4 cup chopped nuts (almonds, pistachios, or cashews)
- 1 large egg
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- a pinch of freshly grated nutmeg, if desired
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How to Make Baked Saffron Rice Pudding
- Preheat oven to 350°F (175°C).
- In a medium saucepan, combine 4 cups whole milk, 1/4 teaspoon saffron threads, 2 green cardamom pods (lightly crushed), and 1 cinnamon stick. Bring to a gentle boil over medium heat, stirring frequently to prevent scorching. Remove from heat once boiling.
- Add 1 cup basmati rice to the warm milk mixture. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender but still has a slight bite. Stir occasionally to prevent sticking.
- Remove from heat and stir in 1/2 cup granulated sugar, 1/2 cup shredded coconut, and 1/4 cup chopped nuts (almonds, pistachios, or cashews).
- In a separate bowl, whisk together 1 large egg, 1/2 cup heavy cream, and 2 tablespoons unsalted butter until well combined. Gently whisk this mixture into the rice mixture.
- Transfer the rice pudding to a greased 8x8 inch or similar sized ovenproof dish.
- Sprinkle with a pinch of freshly grated nutmeg, if desired.
- Bake for 20-30 minutes, or until the pudding is set and lightly golden brown. The center should be just slightly jiggly.
- Let cool slightly before serving. Garnish with additional chopped nuts or a drizzle of heavy cream.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
59g
Fat
49g
Carbs
8g
