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🍰 Saffron Rice Pudding

409 kcal · 30 min · 4 servings

Ingredients

• 140 g basmati rice
• 400 ml milk
• 50 ml whipping cream
• 6 saffron threads
• 60 g brown sugar
• 25 g pistachio kernels
• 50 g slivered almonds
• 1 tbsp raisins
• 1 tsp rose water
• 1 pinch cardamom (ground)

Instructions

1. 1. Rinse the basmati rice in a sieve under cold water.
2. 2. Let the rice drain well in the sieve.
3. 3. Place the rice, milk, cream, and saffron threads in a pot.
4. 4. Bring the mixture in the pot to a boil.
5. 5. Reduce the heat to very low.
6. 6. Place the lid on the pot.
7. 7. Let the rice swell for 10 minutes over low heat.
8. 8. Stir the sugar into the rice mixture.
9. 9. Add the pistachios to the pan.
10. 10. Add the almonds to the pan.
11. 11. Add the raisins to the pan.
12. 12. Add the rose water to the pan.
13. 13. Add the cardamom to the pan.
14. 14. Stir all ingredients well.
15. 15. Place the lid back on the pot.
16. 16. Cook the rice for another 10 minutes with the lid closed.
17. 17. Fill the finished rice pudding into small dessert bowls.

Nutrition per serving

• kcal: 409
• Protein: 11 g · Fett/Fat: 18 g · Carbs: 50 g