Rice pudding – childhood inspired dessert or old-school styled dessert, what ever you call it? but no one can deny that it is one of those comfortable foods that makes an instant wake up of your taste buds and brings a smile on your face.
Recently, many London famous restaurants were trying to bring back the classic-version of rice pudding on their menu in their own style. Even though, rice pudding is considered as old styled dessert item, still many restaurants are trying their best to bring twists and spins in making and presenting in a perfect way to attract more customers. However, let me introduce my version of saffron rice pudding and I want to bring back a new life to the creamy, gooey and tenderness of the pudding.
For the Saffron Rice Pudding:
- rice pudding rice – 1/2 cup
- water – 1 cup
- milk -1/2 cup
- salt – a pinch
- sugar – 1/2 cup
- cream – 2 tsp
- saffron – 10 strands
- cardamom – 1 pod
- pistachio – 2 chopped finely
- Mix rice and salt with water and milk in a pan and cook for 40 mins.
- Soak saffron in little bit of warm milk.
- Now, combine sugar, cream, saffron with cooked rice.
- Decorate with few strands of saffron and pistachio.
For the Mixed Berry Jam:
- mixed berries – 200 g
- sugar – 100 g
- lemon juice – 2 tsp
- Blend berries with tiny bit of water in a blender and strain it through sieve to get a nice smooth consistency without any bits.
- Now, mix the blended berries, sugar and lemon juice in a pan and bring it to a boil.
- Cook thoroughly and when the mixture starts to thicken, check if the jam is done by making a line at the back of the spoon and if the line remains unchanged without flowing, then it means the jam is done.
- Now, it is ready to serve.
Now, serve the rich and creamy saffron rice pudding with the mixed berry jam and dive into the taste ocean of indulgence.
Finally, it is the tasting time because it smells amazingly delicious and looks so awesome!!!