Desserts

Saffron Rice Pudding

    Preparation

    Ingredients

    • NESTLÉ IDEAL EVAPORATED MILK
      1 can (380 g)
    • NESTLÉ SWEETENED CONDENSED MILK
      ¾ cup (180 ml)
    • Basmati rice
      1 cup (185 g)
    • water
      2 ½ cups (625 ml)
    • warm water
      2 Tbsp (30 ml)
    • butter
      6 tsp (30 g)
    • cloves
      2
    • water
      1 cup (250 ml)
    • sultanas
      ⅔ cup (90 g)
    • flaked almonds
      6 tsp (45 g)
    • Pinch of saffron threads
       
    • Cinnamon
       
     

     

    Method

    1. Place 1 cup (185 g) Basmati rice and 2 ½ cups (625 ml) water in a large saucepan and bring to the boil.
    2. Reduce heat and simmer, covered, for 5 minutes. Drain.
    3. Mix a generous pinch of saffron threads with 2 Tbsp (30 ml) warm water and leave to soak.
    4. Melt 6 tsp (30 g) butter in a heavy-based saucepan; add rice, 2 bruised green cardamom pods, 1 cinnamon stick and 2 cloves and fry for 2-3 minutes.
    5. Stir in 1 can (380 g) NESTLÉ IDEAL EVAPORATED MILK, 1 cup (250 ml) water; ¾ cup (180 ml) NESTLÉ SWEETENED CONDENSED MILK, saffron mixture and ⅔ cup (90 g) sultanas.
    6. Bring to the boil and simmer gently, covered, until rice is tender and liquid is absorbed.
    7. Mixture should, however, still be creamy.
    8. Add a little extra water during cooking if rice seems too dry.
    9. Remove whole spices and serve pudding hot.
    10. To serve: scatter 6 tsp (45 g) flaked almonds over pudding and top with a sprinkling of cinnamon.