Indian Rice Pudding


  • 100g jasmine rice
  • 30g unsalted butter
  • ½ tsp. lightly crushed saffron
  • ½ tsp. ground cardamom
  • 2½ pints whole milk
  • 100g light brown sugar
  • 40g slivered almonds, toasted
  • 40g thinly sliced pistachios


  1. Place rice in a fine strainer, and rinse under running water until water runs clear; drain thoroughly.
  2. Heat butter in a frying pan over medium heat; add rice, saffron, and cardamom, and cook, stirring until lightly toasted, about 2 minutes.
  3. Add whole milk, and cook, stirring occasionally, until milk is reduced by half and rice is tender, about 1 hour and 20 minutes.
  4. Add sugar, almonds, and half the pistachios, and cook, stirring, until sugar dissolves, about 2 minutes.
  5. Transfer to a serving bowl, and garnish with remaining pistachios before serving.

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