Rice pudding is usually a rich finish to a meal but using only milk instead of cream brings a lightness to the pudding. The pudding is also delicious cold the next day.
Serves 4
ingredients
1/2 cup rice, preferably basmati
3 cups whole milk, plus more for adjusting texture
Generous pinch of saffron
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 cup cane sugar
1/4 teaspoon sea salt
1/2 cup chocolate chips
1 tablespoon chopped pistachios (or other nuts)
instructions
Rinse the basmati rice 2 to 3 times, then soak in two cups of water for 3 to 4 hours or overnight in the refrigerator. Drain.
Combine the milk, saffron, cinnamon, sugar, and salt and bring to a boil, stirring gently frequently to make the milk is not sticking to the bottom. Simmer for five minutes on low heat.
Add the drained rice and cover the pot and let the pudding simmer for 15 to 20 minutes, stirring it every 3 to 4 minutes. The rice will absorb the milk and the entire mixture will get thicker.
When the mixture is thick and rice is cooked through, turn the heat off and let the pudding rest for 5 to 10 minutes. Add additional milk for desired texture.
Fold the chocolate chips in leaving swirls of saffron pudding as well. Serve it warm or cold topped with chopped pistachios.
notes & variations
The pudding can be made 2 to 3 days ahead of time. If serving warm, add chocolate at the time of serving.
For a richer version, replace the milk with light or heavy cream.
For a dairy free option, replace milk with coconut milk.
Serve topped with mango or berries.
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