Description
A creamy and aromatic rice pudding infused with saffron and vanilla, topped with crunchy pistachios.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups milk
- 1/2 cup sugar
- 1/4 teaspoon saffron threads
- 1 teaspoon vanilla extract
- 1/4 cup pistachios, chopped
- 1/4 teaspoon salt
Instructions
- In a saucepan, combine the rice, milk, and salt. Bring to a boil over medium heat.
- Reduce heat to low and simmer, stirring frequently, until the rice is tender and the mixture thickens, about 20-25 minutes.
- In a small bowl, soak the saffron threads in a tablespoon of warm milk for 5 minutes.
- Add the saffron mixture and vanilla extract to the rice pudding, stirring well to combine.
- Remove from heat and let it cool slightly before serving.
- Serve warm or chilled, garnished with chopped pistachios.
Notes
- For a richer flavor, you can use whole milk or a combination of milk and cream.
- Adjust the sugar according to your taste preference.
- This pudding can be made a day in advance and stored in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg
Keywords: Saffron, Vanilla, Rice Pudding, Pistachios, Dessert