Description
Indulge in the exquisite flavors of Persian Saffron and Rose Rice Pudding. This traditional dessert combines the richness of creamy rice pudding with the delicate essence of saffron and the aromatic touch of rosewater. Discover the recipe for this heavenly Persian delight and experience the culinary magic of saffron and rose in every spoonful.
Ingredients:
1 cup Basmati rice
4 cups water
2 cups sugar
4 cups whole milk
1 big pinch Persian Saffron threads
2 tablespoons Rose Flower Water
Chopped pistachios and slivered almonds (for garnish)
Ground Ceylon Cinnamon (for dusting)
Directions:
Rinse the rice under cold water until the water runs clear.
In a large pot, bring water to a boil and add the rinsed rice.
Cook until the rice is tender (about 20-25 minutes).
Drain the cooked rice and return it to the pot.
Add sugar and milk and simmer over very low heat for 1-2 hours, stirring occasionally, until the mixture thickens and becomes creamy.
Stir in the rose water and cook for an additional 5 minutes.
Remove the pot from the heat and allow the pudding to cool a bit before transferring to serving bowls.
Sprinkle a small pinch of saffron over each serving and refrigerate until chilled.
Garnish with chopped pistachios, slivered almonds, dried fruits, ground rose petals or a simple sprinkle of ground cinnamon before serving.