Saffron Rice Pudding

Ingredients

• 1/2 cup short-grain rice
• 4 cups milk
• 1/2 cup sugar
• 1/4 tsp saffron, bloomed in 1 tbsp hot water
• 1 tbsp rosewater
• 2 tbsp chopped pistachios
• 1 tsp ground cinnamon

Method

1. Rinse the rice and place it in a saucepan with the milk.
2. Bring to a gentle simmer and cook, stirring often, until the rice is very tender and the mixture is thickened, 35–40 minutes.
3. Stir in the sugar, saffron, and rosewater if using.
4. Cook 2 minutes more, then spoon into bowls.
5. Top with pistachios and cinnamon and serve warm or chilled.

Notes

Short-grain rice gives the best creamy texture here.