Lebanese Saffron Rice Pudding with Rose Petals
A fragrant fusion of delicate spices and floral notes.
This Middle Eastern dessert combines creamy rice with the exotic flavors of saffron and rose water, garnished with rose petals for a stunning presentation.
- 1 h 30 min
- 6
- Intermediate
Ingredients
For the Pudding Base
For Saffron Infusion
For the Sweetening
For the Garnish
Preparation
Preparing the Saffron Infusion
Steep Saffron
In a small bowl, pour boiling water over the crushed saffron threads.
Let It Steep
Let it steep for 15 minutes for a vibrant color and deep flavor.
Cool Down
Set aside to cool.
Cooking the Pudding Base
Combine Ingredients
In a large pot, combine rinsed rice, milk, and cream.
Simmer Gently
Bring to a gentle simmer over medium heat, stirring frequently.
Stir frequently to avoid the rice sticking to the pot. Pro Tip: Use a non-stick pot to make stirring and cleaning easier.
Cook Until Soft
Continue cooking until the rice is very soft, about 40–45 minutes.
Cooking Process
Sweeten the Pudding
Gradually stir in sugar, rose water, and cooled saffron infusion into the rice mixture.
Thicken
Continue cooking on low heat, stirring constantly until the pudding thickens and coats the back of the spoon, about 15 minutes more.
Cool Before Serving
Remove from heat and let the pudding come to room temperature before chilling it in the refrigerator.
Plating & Serving
Lebanese Saffron Rice Pudding with Rose Petals
Lebanese Saffron Rice Pudding with Rose Petals
Plating & Serving
Spoon the chilled pudding into serving bowls, and garnish with a sprig of rose petals and a sprinkle of pistachios for elegance.