Saffron Apricot Rice Pudding
Creamy short-grain rice pudding scented with saffron and orange blossom water, topped with tender apricots simmered in warming whole spices.
Equipment
- large saucepan
- Measuring cups
- Measuring spoons
- Small saucepan
- Wooden spoon
Ingredients
For the Spiced Apricots
- 250 g fresh apricots halved and pitted
- 50 ml water
- 25 g granulated sugar
- 2 cardamom pods lightly crushed
- 1 small cinnamon stick
- 2 whole cloves
- 1 star anise
For the Saffron Rice Pudding
- 500 ml whole milk
- 75 g short-grain rice
- 50 g granulated sugar
- 125 ml heavy cream
- 1 generous pinch saffron threads
- 2 tablespoons warm water
- 1½ teaspoons orange blossom water
Instructions
For the Spiced Apricots
- Place the apricots, 50 ml water, 25 g sugar, cardamom pods, cinnamon stick, cloves, and star anise in a small saucepan.
- Bring the mixture to a gentle simmer.
- Cook for 15 to 20 minutes.
- Stir carefully once or twice during cooking.
- Remove the pan when the apricots are tender but still hold their shape.
- Discard the cardamom pods, cinnamon stick, cloves, and star anise.
- Set the apricots aside with their syrup.
For the Saffron Rice Pudding
- Place the saffron threads in 2 tablespoons warm water.
- Allow the saffron to steep for 10 minutes.
- Combine the milk, rice, and remaining 50 g sugar in a large saucepan.
- Bring the mixture to a gentle simmer over medium-low heat.
- Cook for 45 to 60 minutes.
- Stir regularly and scrape the bottom of the pan to prevent sticking.
- Remove the pan from the heat when the rice is tender and the pudding has thickened.
- Stir in the saffron water and orange blossom water.
- Add the heavy cream.
- Return the pan to low heat.
- Cook for another 5 minutes while stirring.
- Divide the rice pudding among four serving bowls.
- Top each portion with spiced apricots and a little syrup.
- Serve warm or refrigerate until chilled.
Notes & Wine Advice
Serving Suggestions
Serve the pudding warm for a softer, creamier consistency or chilled for a firmer texture. Garnish with a few saffron threads, finely grated orange zest, or edible rose petals. Add chopped pistachios or almonds only when nut allergies are not a concern.Recipe Notes
Use short-grain rice because it releases enough starch to create a naturally creamy pudding. Keep the heat low and stir regularly, especially during the final 20 minutes. The pudding will continue to thicken as it cools.Dietary Information
The base recipe contains milk but no eggs, gluten, wheat, soy, or nuts. Use ingredients with suitable certification when preparing the dessert for halal, kosher, or allergy-sensitive guests. Adding pistachios or almonds means the dessert is no longer nut-free.Nutrition Information
The values apply to one-quarter of the adjusted recipe and include the apricots and their syrup. The original quantities produced closer to eight dessert portions, so the ingredient amounts have been reduced for four realistic servings. Sugar includes added sugar and the naturally occurring sugars in milk and apricots.Variations
Replace the apricots with peaches, pears, or plums. Rose water can replace the orange blossom water, but use it sparingly because its flavor can quickly dominate. For a lighter pudding, replace the heavy cream with additional whole milk.Storage
Refrigerate the pudding and spiced apricots in covered containers within two hours. Use them within three days. Stir a small amount of milk into chilled pudding if it becomes thicker than desired. Reheat gently over low heat.Wine Advice
Pair this fragrant dessert with a sweet Muscat. Its floral character complements the saffron and orange blossom water. A gently sweet Riesling also pairs well with the tart apricots and warming spices.Nutrition values
Serving: 1 cup pudding with spiced apricots | Calories: 355 kcal | Carbohydrates: 47 g | Protein: 7 g | Fat: 15 g | Saturated Fat: 9 g | Sodium: 65 mg | Sugar: 30 g