Saffron Rice Pudding

A delicious authentic Persian/Middle Eastern dessert that is very delicate and light in texture, mild in sweetness and it gets its golden colour from the saffron! It’s usually served this time of year and is garnished typically with with ground cinnamon, rose and pistachios or almonds.

For 8 small cups


1 cup jasmine rice

2 cups coconut/granulated sugar

1/2 tsp saffron, ground

1/4 cup rose water

1 tsp cardamom, ground


Dried rose, cinnamon, almonds &/pistachio


Drain and wash the rice with fresh cold water. Drain all the water and add with boiling water to a deep saucepan. Bring to a boil then reduce heat to low. Simmer without covering the pan for an hour.

Most of the water will be cooked off and the rice should fully cooked and soft.

Add 2 1/2 cups boiling water, sugar, rosewater, and saffron. Keep the heat to medium to low. Continue cooking and stirring on low heat until it thickens. Stir several so it does not stick to the bottom or sides of the pan.

You can now use a hand blender to get a nice smooth consistency. Pour into cups and cool in room temperature. Garnish with your toppings. Refrigerate for 1-2 hours until completely chilled.

Serve and enjoy!

Sarah's Cookery

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