Saffron Rice Pudding

Saffron rice pudding is a delicious and colorful variant of the classic rice pudding. Here is the recipe:

Ingredients

• 100 g risotto rice (such as arborio or carnaroli)
• 500 ml whole milk
• 100 ml fresh whipping cream
• 80 g granulated sugar
• 1 sachet of powdered saffron (or a few saffron threads)
• 1 vanilla pod (or vanilla extract)
• Grated zest of 1 lemon (optional)
• 1 pinch of salt

Preparation

1. In a saucepan, pour the milk and add the vanilla pod split lengthwise to release the seeds (or the vanilla extract if using that). If desired, you can also add the lemon zest for a touch of freshness and aroma.
2. Slowly bring the milk to a boil, then reduce the heat to low.
3. Add the rice and a pinch of salt, stirring occasionally to prevent the rice from sticking to the bottom of the pot.
4. When the rice is almost cooked (after about 15-20 minutes, depending on the rice variety used), add the sugar and saffron.
5. Stir well to dissolve the sugar and evenly distribute the saffron, which will give the dish a beautiful golden color.
6. Cook for a few more minutes until the rice is fully cooked and the milk has reached a creamy consistency.
7. At the end of cooking, add the fresh cream to make the rice pudding even creamier and richer.
8. Stir well, remove from the heat and let rest for a few minutes before serving.

Saffron rice pudding can be enjoyed hot or cold, depending on preference. If desired, you can also caramelize the surface with a little sugar and a kitchen torch before serving to add a crunchy touch.

Trivia

Saffron is a precious spice traditionally used in many Italian dishes, such as the famous Milanese risotto. Its addition to a dessert like rice pudding brings a unique flavor and vibrant color that make the dish even more special.