Vanilla Saffron Rice Pudding



3 cups milk
1/4 cup rice
1 Hawaiian Vanilla Bean
1/4 tsp. cardamom powder
1 tbsp. sugar (Skip if you don’t want it very sweet)
6-7 strands of saffron
1/4 cup condensed milk
1 tbsp. raisins
8- 10 cashews; chopped
8- 10 pistachios; chopped
Rose Petals (to garnish, optional)


Step 1. Wash and drain the rice well. Soak the rice in water for 15 minutes. Pour the milk into a heavy bottom pan. Heat over medium heat. 

Step 2. Take the saffron strands in a small bowl. Once the milk is warm, take 2 tbsp. of milk and add that to the saffron strands. Crush the strands. Keep this saffron milk aside. Bring the rest of the milk to a boil and then add the washed rice to the milk.

Step 3. Cook the rice uncovered on a low-medium flame until the rice is soft and cooked. Keep stirring now and then.

Step 4. Take a medium sized, vanilla bean from Hawaiian Vanilla Company. Scrape the seeds from the bean and add it to the milk.Add the saffron milk, condensed milk, cardamom powder, and sugar to the boiled rice and milk mix, and cook for a few more minutes until the pudding is thick and creamy. 

Step 5. Add the raisins and chopped nuts. Mix well. Let the mixture cool slightly before refrigerating.

Step 6. Serve cold. While serving, garnish with pistachios, cashews and rose petals to give that beautiful, final touch to the pudding.



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