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    You are in: Home / Recipes / Baked Saffron Rice Pudding Recipe
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    Baked Saffron Rice Pudding

    Baked Saffron Rice Pudding. Photo by eatrealfood

    1/1 Photo of Baked Saffron Rice Pudding

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    199949's Note:

    This creamy pudding is made even more mouthwatering when infused with a saffron flavor. It would be a perfect complement to end a traditional Indian meal.

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      Bring milk to a boil with saffron threads, cardamom and cinnamon, while stirring frequently to prevent scalding.
    3. 3
      As soon as it comes to a boil, add the rice, reduce heat to a simmer, and cook for 20-25 minutes or until the rice has softened.
    4. 4
      Remove from heat, and stir in the sugar, coconut and nuts.
    5. 5
      Beat in the egg, single cream and butter.
    6. 6
      Transfer to an ovenproof dish.
    7. 7
      Sprinkle with nutmeg if desired.
    8. 8
      Bake for 20-30 minutes until set or lightly golden.
    9. 9
      Garnish with chopped nuts or dribbled with additional cream.
    10. 10
      Note: Coconut and nuts are optional and you may substitute one or either for golden raisins or any dried fruit, according to your taste.

    Ratings & Reviews:

    • on June 23, 2005


      I have been on a quest to find the perfect Indian Rice Pudding, and now the search is over. This is wonderful! I followed the instructions to the letter, and just loved the contrasting flavours and textures of the cardamom, the coconut (I used freshly grated), the slivered almonds, the cinnamon and the creamy rice. We ate it warm from the oven, dribbled with additional cream as suggested, and with a scoop or two of vanilla icecream. Thank you for posting this delicious recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 16, 2009


      Wonderful flavor..I did not have cardamon in pods but rather seeds,so I used 8-10 seeds even though a pod holds many seeds. I just couldnt imagine 6 pods?? Either way I loved this recipe. My favorite rice pudding recipe now...Thank U....I did omit the nuts and went for coconut and raisans..YUMMY...

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Baked Saffron Rice Pudding

    Serving Size: 1 (239 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 308.3
    Calories from Fat 179
    Total Fat 19.9 g
    Saturated Fat 9.9 g
    Cholesterol 96.0 mg
    Sodium 145.6 mg
    Total Carbohydrate 24.8 g
    Dietary Fiber 0.6 g
    Sugars 14.8 g
    Protein 9.2 g

    The following items or measurements are not included:

    long-grain rice

    cardamom pods

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