Cardamom Saffron Rice Pudding is a wonderful, aromatic and unique recipe with an alluring combination of flavors. Worthy of a Maharaja’s table.
Cardamom Saffron Rice Pudding
Author: Epicurus.com Kitchens
Recipe type: Dessert
- 3 Quarts milk
- 1 Quart heavy or light cream, or half-and-half
- 2 1/4 Cups Basmati rice, or long grain rice
- 1 1/4 Cups light brown sugar
- 1 1 1/2 teaspoons ground green cardamom pods
- 1 1 1/2 teaspoons saffron threads
- 1 1/2 Cups dark seedless raisins
- 1 Cup almond slices, toasted
- 2 Tablespoons orange zest, optional
- toasted almond slices, optional, as needed
- pistachios, shelled, chopped, optional, as needed
- In heavy non-reactive pot bring milk and cream to a boil over medium heat, stirring frequently to prevent scorching. Add rice, reduce heat to medium-low and continue cooking, stirring occasionally, until liquid is absorbed and the mixture reduces and thickens to consistency of custard. Rice should be soft and creamy (about 45 to 50 minutes). Remove from heat.
- Stir sugar into hot rice mixture. Add ground cardamom seeds (removed from pod and ground), saffron threads, raisins, and almonds to rice mixture and mix well. Add orange zest, if desired.
- Pour the mixture into a deep, non-reactive roasting pan. Cool, cover, and refrigerate.
- To serve: Place 1 cup pudding into a dessert dish and serve with additional toasted almond slices or chopped pistachios on top. Dish may be served with a variety of fresh tropical fruit including: mango, papaya, pineapple, star fruit, etc. If desired, garnish with a sprig of mint or lemon verbena.