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Saffron rice pudding

  • 1 liter of whole milk (or approx. 32 fl oz) 
  • 4 oz of long grain, white rice (dry) 
  • 1 vanilla bean or few drops of the extract 
  • 1-2 hefty pinch(es) of saffron (if you like the flavor & color of saffron, use 2. If not, use 1) 
  • 5 Tbsp of sugar 
How to make it: 
  • Add the milk, rice, and sugar in a heavy pot and bring to a simmer over medium heat, stirring occasionally with a wooden spoon to separate the grains. Add the vanilla bean or extract and saffron threads, cover and simmer over very low heat for 30 minutes or more, until the rice is tender and has absorbed the milk. Do not stir the rice during this part of cooking. 
  • Stir with a wooden spoon when rice is tender, to spread the saffron color evenly. 
  • Discard the vanilla, scoop the rice pudding into small bowls and allow to cool completely.
  • Sprinkle with dark brown sugar before serving.  


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