Golden Saffron Rice Pudding with Spiced Apricots
Creamy saffron rice pudding with warm spiced apricots. A luxurious and fragrant dessert.
Equipment
- Large saucepan, Measuring cups, Measuring spoons, Small saucepan, Wooden spoon
Ingredients
- Apricots 500g halved and pitted
- Cardamom pods 4 lightly crushed
- Cinnamon stick 1
- Cloves 4 whole
- Cream heavy 250ml
- Granulated sugar 150g
- Milk whole 1 litre
- Orange blossom water 1 tbsp
- Rice short-grain 150g
- Saffron threads a pinch steeped in 2 tbsp warm water
- Star anise 2
- Water 100ml
Instructions
- In a small saucepan, combine apricots, water, sugar, cinnamon stick, cardamom pods, cloves, and star anise.
- Bring to a simmer and cook for 15-20 minutes, or until apricots are tender but still hold their shape.
- Remove cinnamon stick, cardamom pods, cloves, and star anise.
- In a large saucepan, combine milk and rice.
- Bring to a simmer over medium-low heat, stirring occasionally.
- Cook for about 45-60 minutes, or until rice is tender and the pudding has thickened.
- Stir in saffron water and orange blossom water.
- Add cream and stir until well combined.
- Cook for another 5 minutes.
- Ladle rice pudding into serving bowls.
- Top with the spiced apricots.
- Serve warm or chilled.
Notes & Wine Advice
Serving Tip:
Garnish with chopped pistachios or almonds for added texture.Wine Advice:
A sweet dessert wine, such as a Muscat or a late-harvest Riesling.Nutrition values
Calories: 380 kcal | Carbohydrates: 50 g | Protein: 8 g | Fat: 18 g | Sugar: 30 g