Baked Saffron Rice Pudding

Recipe by 199949
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Bring milk to a boil with saffron threads, cardamom and cinnamon, while stirring frequently to prevent scalding.
  • 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.
  • Remove from heat, and stir in the sugar, coconut and nuts.
  • Beat in the egg, single cream and butter.
  • Transfer to an ovenproof dish.
  • Sprinkle with nutmeg if desired.
  • Bake for 20-30 minutes until set or lightly golden.
  • Garnish with chopped nuts or dribbled with additional cream.
  • Note: Coconut and nuts are optional and you may substitute one or either for golden raisins or any dried fruit, according to your taste.
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