Baked Saffron Rice Pudding

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This creamy pudding is made even more mouthwatering when infused with a saffron flavor. It would be a perfect complement to end a traditional indian meal.

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Steps

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Preheat oven to 350f.

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Bring milk to a boil with saffron threads , cardamom and cinnamon , while stirring frequently to prevent scalding.

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As soon as it comes to a boil , add the rice , reduce heat to a simmer , and cook for 20-25 minutes or until the rice has softened.

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Remove from heat , and stir in the sugar , coconut and nuts.

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Beat in the egg , single cream and butter.

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Transfer to an ovenproof dish.

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Sprinkle with nutmeg if desired.

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Bake for 20-30 minutes until set or lightly golden.

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Garnish with chopped nuts or dribbled with additional cream.

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Ingredients

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long-grain rice, saffron threads, milk, cardamom pods, cinnamon stick, sugar, flaked coconut, walnuts, egg, single cream, butter, nutmeg