Baked Saffron Rice Pudding

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/4 long-grain rice (i have used basmati effectively)
• 12 saffron threads
• 3 cups milk
• 6 cardamom pods
• 1 cinnamon stick
• 1/4 cup sugar
• 1/4 cup flaked coconut
• 1/4 cup walnuts or 1/4 cup slivered almonds
• 1 egg (beated)
• 4 tablespoons single cream
• 1 tablespoon butter
• nutmeg (for sprinkling) (optional)

Recipe

• 1 preheat oven to 350°f.
• 2 bring milk to a boil with saffron threads, cardamom and cinnamon, while stirring frequently to prevent scalding.
• 3 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.
• 4 remove from heat, and stir in the sugar, coconut and nuts.
• 5 beat in the egg, single cream and butter.
• 6 transfer to an ovenproof dish.
• 7 sprinkle with nutmeg if desired.
• 8 bake for 20-30 minutes until set or lightly golden.
• 9 garnish with chopped nuts or dribbled with additional cream.
• 10 note: coconut and nuts are optional and you may substitute one or either for golden raisins or any dried fruit, according to your taste.