Cardamom Rice Pudding with Saffron
Creamy, fragrant rice pudding spiced with cardamom and threaded with saffron. This is the comfort dessert that wraps you in a warm hug.
Desserts · Prep 5 min · Cook 40 min · Serves 4 · Easy · By Tina · Published
Ingredients
- 100 g short-grain rice, arborio works
- 600 ml whole milk
- 3 tbsp honey
- 4 cardamom pods, crushed, seeds removed
- 1 pinch saffron
- 1 tsp vanilla extract
- 3 tbsp pistachios, crushed
- 10 g butter
Every culture has rice pudding and they are all good. This one is my Mediterranean-Middle Eastern mashup — perfumed with cardamom and saffron, sweetened with honey instead of sugar, and topped with toasted pistachios.
The secret to great rice pudding is patience. Low heat, constant stirring, and time. The rice releases its starch slowly into the milk, creating that thick, creamy texture without adding any thickener. It is slow food in the best sense.
I make this on cold nights when I want something warm and comforting and sweet. It is the dessert equivalent of a blanket.
Pro Tips
- Use short-grain rice like arborio. It releases more starch and creates a creamier pudding.
- Crush the cardamom pods and add the seeds, not the whole pod. Biting into a whole cardamom pod is an unpleasant surprise.
- Bloom the saffron in warm milk for 10 minutes before adding. This draws out maximum color and flavor.
- Stir frequently to prevent sticking. Low heat is key.
Serving
Serve warm in bowls, topped with crushed pistachios, a drizzle of honey, and a few saffron threads. Also excellent cold the next day.
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