03-03-2025
Indian saffron rice pudding recipe by Tarunima Sinha
Many versions of rice pudding are made throughout India. It's served at festivals and special occasions, and used as an offering to God. In many homes, including mine, no occasion, birthday or celebration is complete without its presence. A thick layer of cream on top is what everyone fights for. So the trick is to serve with a dollop of clotted cream. It makes everyone happy and, believe me, it's a very good idea. Served hot or cold, a little clotted cream works for both.
The milk, sugar and rice ratio is one to keep safe. It's my family's recipe through generations. It will always result in perfect creamy rice pudding and can be scaled up and down. For every 1 litre of milk, use 50g of rice and 75g of sugar.
Makes 8-10 small portions, or 6 largebasmati rice 50gwhole milk 1 litresugar 75ggreen cardamom pods 6, husks removed and seeds ground to a fine powdersaffron 10 strandsdouble cream 100mlcashew nuts 20g, choppedrose water 1 tsp (optional)clotted cream 1 x 227g pot
For the garnishcashew nuts 5-6, halveddried rose petals a few, crushedpistachios 10g, finely choppedsaffron 10 strands, soaked in 2 tbsp of warm milk
Wash the rice and soak in 200ml of water for 30 minutes.
In a heavy bottom pan, add 100ml of water and when it boils, add the milk and gently simmer on medium heat for 10-15 minutes. (Adding water to the pan first is something I learned from my mother, it helps prevent the milk scalding on the base of the pan.)
Drain the rice, add to the milk and give it a good stir. Keep simmering and stirring, scraping the base and sides, on medium to low heat for 40-50 minutes. It's crucial to give a stir often and from the base of the pan to avoid scorching and burning.
Once the rice is almost cooked, it will start breaking down and thickening the milk. When it is thick and creamy, add the sugar. Keep stirring until it is dissolved. Add the cardamom and saffron, and stir them in. Cook for a further 6-8 minutes, then remove from the heat.
Once slightly cooled, add the double cream, chopped cashew nuts, rose water and half of the clotted cream and stir well.
When ready to serve, garnish with the cashew nut halves, crushed rose petals, pistachios, a drizzle of the saffron-infused milk, and serve with the remaining clotted cream for extra indulgence.
Tarunima Sinha's latest book is My Little Cake Tin (Quadrille, £22)
