Lebanese Saffron Rice Pudding with Rose Petals
This Middle Eastern dessert combines creamy rice with the exotic flavors of saffron and rose water, garnished with rose petals for a stunning presentation.
Preparation
Get these tasks done before you start cooking.
Preparing the Saffron Infusion
- 1
Steep Saffron
In a small bowl, pour boiling water over the crushed saffron threads.
- 2
Let It Steep
Let it steep for 15 minutes for a vibrant color and deep flavor.
- 3
Cool Down
Set aside to cool.
Cooking the Pudding Base
- 1
Combine Ingredients
In a large pot, combine rinsed rice, milk, and cream.
- 2
Simmer Gently
Bring to a gentle simmer over medium heat, stirring frequently.
Tip: Stir frequently to avoid the rice sticking to the pot. Pro Tip: Use a non-stick pot to make stirring and cleaning easier.
- 3
Cook Until Soft
Continue cooking until the rice is very soft, about 40–45 minutes.
How to Make Lebanese Saffron Rice Pudding with Rose Petals
Total time: 2 h · Yields 6 servings
- 1
Sweeten the Pudding
Gradually stir in sugar, rose water, and cooled saffron infusion into the rice mixture.
- 2
Thicken
Continue cooking on low heat, stirring constantly until the pudding thickens and coats the back of the spoon, about 15 minutes more.
- 3
Cool Before Serving
Remove from heat and let the pudding come to room temperature before chilling it in the refrigerator.
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