• 1/2 tsp. saffron strands
  • 2 tbsp. hot milk
  • 3/4 cup (150 g) rice
  • 45 g clarified butter or margarine
  • 3 cardamom seeds
  • 1-inch stick cinnamon
  • 2/3 cup (170 ml) cold milk
  • 4 tbsp. sugar
  • 2 tbsp. cream
  • 30 g toasted almonds (flaked)
  • 30 g chopped walnuts
  • 1/2 cup (30 gms) raisins


Soak saffron strands in hot milk. Cook the rice in boiling water for 5 minutes, then drain. Melt margarine/clarified butter in a pan, saute rice, cardamom seeds and cinnamon stick for 3 minutes. Add cold milk and sugar, and mix gently. Cover the pan with a lid and simmer until the rice is fully cooked. Lastly, add cream and the saffron milk, and cover and simmer for 1 minute. Spoon into a serving dish, sprinkle nuts and raisins and serve either hot or cold. Best when eaten hot.

serves 6-8. This preparation makes the rice quite mushy. It's best eaten that way.If saffron is unavailable, you could omit it (along with the hot milk), and at the end, just stir in a few drops of yellow food coloring.

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Submitted 6/13/05.
Source: my personal recipe book
Submitted By: Rochelle Gonsalves
Sweet saffron rice