Ingredients
Scale
- 1/2 cup Basmati rice (rinsed and drained)
- 4 cups whole milk (or almond milk for vegan option)
- 1/2 cup granulated sugar
- 1/4 teaspoon saffron threads
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cardamom (optional)
- 1 tablespoon rose water (optional)
- 2 tablespoons chopped pistachios (for garnish)
- 1 tablespoon sliced almonds (for garnish)
Instructions
- Soak saffron threads in 2 tablespoons warm milk for 10 minutes.
- In a saucepan, combine rice and 2 cups milk; bring to boil. Lower heat and simmer until rice is tender (about 15 minutes).
- Add remaining 2 cups milk and sugar; cook on low, stirring often, until creamy and thickened (about 20 minutes).
- Stir in saffron milk, vanilla extract, and cardamom if using; cook 5 minutes more.
- Remove from heat and add rose water, stirring gently.
- Serve in bowls, garnished with pistachios and almonds; enjoy warm or chilled.
Notes
- For vegan option, use almond or coconut milk.
- Stir frequently to prevent burning.
- Adjust sugar to taste.
- Optional rose water and cardamom add aromatic depth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Simmering
- Cuisine: Middle Eastern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (approx. 1 cup)
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 60 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 20 mg
Keywords: saffron rice pudding, vanilla dessert, creamy pudding, easy dessert recipe