Baked Saffron Rice Pudding

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1⁄4 long-grain rice (I have used basmati effectively)
• 12  saffron threads
• 3  cups milk
• 6  cardamom pods
• 1  cinnamon stick
• 1⁄4 cup sugar
• 1⁄4 cup flaked coconut
• 1⁄4 cup walnuts or 1⁄4 cup  slivered almonds
• 1  egg (beated)
• 4  tablespoons  single cream
• 1  tablespoon butter
•  nutmeg (for sprinkling) (optional)

Directions

1. Preheat oven to 350°F.
2. Bring milk to a boil with saffron threads, cardamom and cinnamon, while stirring frequently to prevent scalding.
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. Remove from heat, and stir in the sugar, coconut and nuts.
5. Beat in the egg, single cream and butter.
6. Transfer to an ovenproof dish.
7. Sprinkle with nutmeg if desired.
8. Bake for 20-30 minutes until set or lightly golden.
9. Garnish with chopped nuts or dribbled with additional cream.
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.