Lemon Saffron Rice Pudding with Pistachio Crunch and Honeyed Orange

Ingredients

• •1 cup basmati rice
• •4 cups whole milk
• •1/2 cup granulated sugar
• •1/4 teaspoon saffron threads
• •1 teaspoon lemon zest
• •1/2 teaspoon ground cardamom
• •1/4 cup chopped pistachios
• •2 tablespoons unsalted butter
• •2 tablespoons honey
• •1 orange, segmented
• •1 cup heavy cream (optional, for garnish)
• •Mint leaves (optional, for garnish)

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and prevents the pudding from becoming too sticky.

2. 2

   In a medium saucepan, combine the rinsed rice, whole milk, and granulated sugar. Bring the mixture to a gentle boil over medium heat, stirring frequently to prevent the rice from sticking to the bottom of the pan.

3. 3

   Reduce the heat to low and simmer for 20-25 minutes, stirring occasionally, until the rice is tender and the mixture has thickened to a pudding-like consistency.

4. 4

   While the rice cooks, soak the saffron threads in 2 tablespoons of warm milk for about 5 minutes to release their color and aroma.

5. 5

   Stir the saffron milk, lemon zest, and ground cardamom into the rice pudding. Cook for an additional 2-3 minutes, then remove from heat and let it cool slightly.

6. 6

   In a small skillet, melt the unsalted butter over medium heat. Add the chopped pistachios and toast for 1-2 minutes until fragrant. Remove from heat and set aside.

7. 7

   In a separate bowl, toss the orange segments with honey until well coated. Let them sit for 5-10 minutes to absorb the honeyed sweetness.

8. 8

   To assemble, spoon the warm or chilled rice pudding into serving bowls. Top with the honeyed orange segments, toasted pistachios, and an optional drizzle of heavy cream.

9. 9

   Garnish with fresh mint leaves, if desired, and serve immediately. Enjoy this luxurious and flavorful dessert!