Saffron rice pudding

Rice pudding is an ancient recipe enjoyed by people in many culture and rituals. It’s eaten specially, during Christmas and other festivals. It could be served as a dessert or in dinner menu.

This recipe is also known as rice- porridge, which is made of rice mixed with milk and sugar. Even, most of the mothers find it a perfect recipe for those kids who otherwise don’t like milk. It’s easy to cook with the most common ingredients, available in our kitchen cupboard.

Whole grained rice pudding restores a healthy diet as rice is a richest source of carbohydrate and essential amino acids and so as milk which supplies protein and calcium to our body. The rice pudding could be made with various combination of fruits like banana, apple, mango, strawberries, saffron etc depends which flavour our kids enjoy most.


  • 2 cups of whole milk
  • Coarse rice grains – 1 cup
  • 1/2 cup sugar
  • 1/2 tsp cardamom powder
  • 1/2 cup pistachio nuts
  • Soaked saffron sticks
  • 1/4th cup blanched almonds
  • ¼ cup Raisins
  • 1 tbs clarified butter

Preparation time: 5 min
Cooking time: 20 min

Method to prepare

Wash the rice grain thoroughly and soak it for few hours. Then drain them properly. This entire process will reduce the time of cooking. Instead of whole rice grain one can take the rice powder also.

Heat butter in a small wok. Fry the nuts and the almonds. Stir it well for few minutes .Remove it as soon as the nuts begin to change colour. (Raw nuts if added into the pudding as such, it may not give good taste).

Now take a sauce pan. (It’s better to cook rice pudding in a sauce pan rather than a flat one which may prevent the milk to spill out).Add milk into it and boil slowly at low flame. Now add the grained rice .Cook for about 10 minutes with constantly stirring in-between. Add sugar and cardamom powder and continue cooking until the rice seems cooked (approx another 5 minutes).Add the nuts, almonds and raisins, saffron together and give it a gentle stir.

When saffron will release a nice colour into this recipe, it shows the pudding is cooked now. Vanilla essence could be added in replace of saffron.

Allow it to cool for sometime. Then keep it in the refrigerator and serve before eating. Rice pudding is always served cool

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