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🍰 Creamy Saffron Rice Pudding with Lychees

491 kcal · 30 min · 4 servings

Ingredients

• 100 g Basmati rice
• 0.5 tsp cardamom (ground)
• 500 ml milk
• 100 g whipping cream
• 80 g sugar
• 3 tbsp butter
• 1 pinch ground saffron
• 30 g pistachio kernels
• 2 tbsp raisins
• 1 tbsp rose water
• 8 lychees (for garnish)

Instructions

1. 1. Rinse the rice in a sieve under running water.
2. 2. Place the rice in a pot and cover it with lightly salted water, using twice the volume of water as rice.
3. 3. Bring the water to a boil.
4. 4. Reduce the heat to low and let the rice swell covered for about 10 minutes.
5. 5. Add the cardamom pods, milk, cream, sugar, butter, and saffron threads to the rice.
6. 6. Bring the mixture to a brief boil.
7. 7. Let the pudding simmer uncovered on low heat for about 30 minutes.
8. 8. Stir the rice pudding occasionally while cooking.
9. 9. Finely chop the pistachios.
10. 10. Reserve one tablespoon of the pistachios for garnishing.
11. 11. Stir the remaining pistachios, raisins, and rose water into the warm rice pudding.
12. 12. Allow the pudding to cool down.
13. 13. Place the cooled pudding in the refrigerator, covered, for 2 to 3 hours.
14. 14. Fill the cold rice pudding into small dessert bowls.
15. 15. Sprinkle the reserved pistachios over the pudding.
16. 16. Peel the hard shell from the lychees.
17. 17. Garnish the pudding with the peeled lychees and serve.

Nutrition per serving

• kcal: 491
• Protein: 9 g · Fett/Fat: 26 g · Carbs: 55 g