Saffron Rose Rice Pudding


1/4 cup white basmati rice, soaked for 1 hour

4 cups oat milk

1/4 cup rose petals

1-2 pinches saffron threads

1/2 teaspoon ground cardamom

6 whole cardamom pods, gently crushed to expose seeds

4 tablespoons sugar

pinch of fine sea salt

2 tablespoons pistachios, chopped

rose petals and saffron threads for garnish


Drain rice and blend roughly in a processor so grains are shorter but not powdery.

Bring milk to a gentle boil, stirring to prevent burning.

Add rice and cook on a low simmer, for 20 minutes, stirring often.

While the rice cooks, in another pan add 1/2 cup water to rose petals and bring to a gentle boil.

Reduice heat to medium, then simmer for 5 to10 minutes until all the color has left the rose petals.

Strain, press with a spoon to get juices out of the rose petals and set aside.

Once the rice is nearly soft and milk has thickened, transfer a tablespoon of milk into a small bowl.

Add saffron and press down with the back of a spoon to release the aroma and color.

Let stand for a couple minutes then tpour saffron milk into the pot of milk and rice, then stir in to mix well.

Add the cardamom and cardamom pods, sugar, pinch of salt and mix well.

Simmer for another 10 minutes, stirring often.

Let cool, then chill it in the fridge for a 2 hours.

Serve cold, sprinkled with pistachios, rose petals and saffron threads. Enjoy!
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