Lebanese Saffron Rice Pudding with Rose Petals

Name: Lebanese Saffron Rice Pudding with Rose Petals
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Dessert
Ingredients: Basmati rice; Whole milk; Heavy cream; Saffron threads; Boiling water; Granulated sugar; Rose water; Edible dried rose petals; Crushed pistachios

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

Basmati rice

1 cup, rinsed and drained

Whole milk

3 cups

Heavy cream

1 cup

For Saffron Infusion

Saffron threads

1/4 teaspoon, crushed

Boiling water

1/4 cup

For the Sweetening

Granulated sugar

1/2 cup

Rose water

1 tablespoon

For the Garnish

Edible dried rose petals

1/4 cup

Crushed pistachios

2 tablespoons

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