Saffron rice pudding

Name: Saffron rice pudding
Ingredients: 100 g short-grain rice; 600 ml water; 4 tablespoons sugar; 1/4 teaspoon Kotányi saffron; 2 tablespoons rose water; 1/4 teaspoon ground cinnamon (optional); 10 g almonds or pistachios (optional)

Dessert - Saffron rice pudding by Amanda O. - Recipia

Saffron rice pudding simmers in water until the grains are very soft, then it’s sweetened and scented with rose water. It turns out soft, almost creamy, with the saffron’s golden hue; it can be eaten warm or cold. I use short-grain rice and let it soften well. Prep: 5 minutes. Cook time: 42 minutes. Total time: 47 minutes. Servings: 2. Approximately 283 kcal and 4 g protein per serving.

Ingredients

100 g short-grain rice
600 ml water
4 tablespoons sugar
1/4 teaspoon Kotányi saffron
2 tablespoons rose water
1/4 teaspoon ground cinnamon (optional)
10 g almonds or pistachios (optional)

Preparation

1. Put the rice and 200 ml of water in a saucepan. Simmer over low heat for 40 minutes, stirring often; gradually pour in the remaining 400 ml of water, until the grains are very soft. 2. Add the sugar, saffron and rose water. Stir and simmer for 2 more minutes, until the sugar dissolves and the pudding turns golden. 3. Divide the pudding between plates and serve warm or cold. If you like, sprinkle cinnamon or almonds or pistachios on top.

Notes

As with rice pudding, the texture depends a lot on the grain: short-grain rice releases starch and thickens the pudding, while long-grain rice stays more separate. If you start with steamed rice, the cooking time is much shorter; you’ll find the quantities and timing in the questions below. Rose water varies in strength, so keep the flavor subtle, without letting it overpower the saffron. The pudding sometimes thickens after you take it off the heat, especially as it cools. I prefer it slightly runny while warm, since it firms up in the bowl. Cinnamon can serve as a garnish, while almonds and pistachios make nutty add-ins. Serve it with plain black tea. Keep it covered in the refrigerator and eat it within 3 days.