Baked Saffron Rice Pudding
Indulge in the comforting elegance of Baked Saffron Rice Pudding, a luscious dessert that combines creamy basmati rice with the exotic flavor of saffron, a hint of cardamom, and the richness of whole milk and heavy cream. This baked treat is elevated with sweet raisins, crunchy slivered almonds, and a velvety custard base that’s gently infused with aromatic saffron threads steeped to perfection. With its golden-brown top and delicate spiced garnish of optional cinnamon, this dessert is as visually stunning as it is delicious. Perfect served warm or chilled, it’s an inviting dish for special occasions or cozy nights in. Easy to prepare yet luxurious in taste, this saffron rice pudding is a must-try for fans of globally inspired desserts.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 4 cups Whole milk
- 1 cup Heavy cream
- 3/4 cup Granulated sugar
- 1/4 teaspoon Saffron threads
- 2 tablespoons Warm water
- 3 Eggs
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Ground cardamom
- 2 tablespoons Unsalted butter
- 1/4 cup Raisins
- 1/4 cup Slivered almonds
- 1/4 teaspoon Ground cinnamon (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 2-quart baking dish with butter.
Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Drain thoroughly.
In a large saucepan, combine the rinsed rice, whole milk, and heavy cream. Place over medium heat and bring the mixture to a gentle simmer, stirring occasionally to prevent the rice from sticking to the bottom. Simmer until the rice is tender and the mixture has thickened slightly, about 15 minutes.
While the rice is cooking, dissolve the saffron threads in the warm water and let them steep for 5 minutes to release their color and fragrance.
In a large mixing bowl, whisk together the eggs, sugar, vanilla extract, ground cardamom, and the saffron water until well combined.
Gradually temper the egg mixture by adding small amounts of the hot rice and milk mixture, whisking constantly to prevent the eggs from scrambling. Once tempered, add the entire egg mixture back into the saucepan with the rice and stir to combine.
Fold in the raisins and slivered almonds, ensuring they are evenly distributed throughout the pudding.
Pour the mixture into the prepared baking dish and dot the top with small pieces of the unsalted butter.
Bake the pudding in the preheated oven for 40 minutes, or until the top is golden brown and the mixture is set. A toothpick inserted in the center should come out mostly clean.
Remove the pudding from the oven and let it cool for 10 minutes before serving. Optionally, sprinkle with ground cinnamon for garnish.
Serve warm or chilled as desired. Enjoy your Baked Saffron Rice Pudding!
Nutrition Facts
Calories |
2956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.1 g | 214% | |
| Saturated Fat | 86.3 g | 431% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 977 mg | 326% | |
| Sodium | 681 mg | 30% | |
| Total Carbohydrate | 287.5 g | 105% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 225.4 g | ||
| Protein | 66.7 g | 133% | |
| Vitamin D | 13.8 mcg | 69% | |
| Calcium | 1418 mg | 109% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2320 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
