Saffron Rice Pudding With Almonds Recipe

About this recipe

A fragrant and creamy saffron-infused rice pudding, perfect for a satisfying Jain-friendly dinner. This dish is delicately sweetened and topped with almonds and cinnamon for a delightful finish.

Ingredients

• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 180 ml Alt Co Almond Milk
• 500 ml Conscious Food Cold Pressed Coconut Oil
• 500 g Uttam Sugar White Sugar Cubes
• 1 g Dry Fruit Hub Pure & Natural Saffron
• 45 g On1Y Cinnamon Powder

Instructions

1. 1. Rinse 2 cups of rice thoroughly and add it to a large pot with 6 cups of water. Bring to a boil over medium heat.
2. 2. Reduce the heat to low and simmer the rice for 2 to 3 hours, stirring occasionally, until the rice is very soft and fully cooked.
3. 3. Stir in 2 cups of sugar and continue to cook for 15 minutes, stirring frequently to ensure the sugar dissolves completely.
4. 4. Add 2 tablespoons of plant-based butter and 1 teaspoon of saffron threads, stirring well to combine. Cook for another 15 minutes until the mixture thickens.
5. 5. Pour the pudding into serving bowls or cups. Garnish with 2 ounces of sliced almonds and a sprinkle of ground cinnamon. Serve warm or chilled.