Saffron Rice Pudding

Name: Saffron Rice Pudding
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: Vialone nano rice 1 ½ cup; Almond milk (unsweetened raw almond milk) 6.3 cups; Saffron threads 0.1 tsp; Sugar ½ cup; Vanilla bean ½; Fennel seeds 1 spoonful; Fine salt to taste; Almond slices ¼ cup; Saffron threads to taste

it br es de fr

321

Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 321
Carbohydrates g 61.2
of which sugars g 19.4
Protein g 5.6
Fats g 5.9
of which saturated fat g 0.51
Fiber g 2.6
Sodium mg 198

Difficulty: Easy
Prep time: 20 min
Cook time: 60 min
Serving: 6
Cost: High

PRESENTATION

Saffron rice pudding comes straight from the cozy kitchens of Northern Italy, where homemade snacks and desserts are, you know, a big deal. Called ‘risolatte’ by the locals, it might remind you of ‘budino di riso’ but, and here's the thing, with a little twist. What makes this saffron rice pudding stand out is its golden color and that subtle saffron flavor—which is so, so special. Fennel seeds give it a fresh touch, making it feel brighter and, frankly, more intriguing. Toasted almonds add a crunchy bite that, and look, contrasts beautifully with the usually tender rice texture. It's perfect for a ‘merenda casalinga’—which means a homemade snack for the afternoon—but honestly, it's special enough to cap off a dinner with friends or family.

This dish is rustic and simple but, honestly, feels refined. People in Northern Italy love their local milk and rice—which makes the base taste creamy and comforting. Adding saffron gives it a twist that you might find in a Persian saffron rice pudding or a Shole Zard recipe from Iran, yet it fits right in here. That's the magic! You get the familiar sweet flavors of classic rice pudding with an unexpected, almost exotic mix of saffron and fennel. Some folks might even see it as a saffron dessert that bridges Italian and Persian traditions, but at its heart, it is all about quality ingredients and a splash of creativity. Whether you want a cozy snack or a small treat after a meal, a bowl of saffron rice pudding is always a tasty surprise. Each bite offers a mix of moist rice, warm spices, and the crispy crunch of almonds—all wrapped in a beautiful golden hue. For real, it’s definitely not your average rice pudding. It’s one of those dishes that brings a piece of Northern Italy to your table, inviting you to savor the flavors and textures that make it, you know, really, really special.

INGREDIENTS

321

Calories per serving

Ingredients for 6 glasses of 2/3 cup: Vialone nano rice 1 ½ cup (300 g); Almond milk 6.3 cups (1.5 l) - (unsweetened raw almond milk); Saffron threads 0.1 tsp (0.3 g); Sugar ½ cup (85 g); Vanilla bean ½; Fennel seeds 1 spoonful; Fine salt to taste

for garnish: Almond slices ¼ cup (20 g); Saffron threads to taste

Preparation

How to prepare Saffron Rice Pudding

To prepare the saffron rice pudding, start with the infusion. Slit the vanilla pod and scrape out the seeds 1. Then move to the stove and pour the almond milk into a pot 2. Next, add the fennel seeds 3,

the pod 4 and its seeds 5 and let it all heat and infuse for 10 minutes over low heat, without it ever reaching a boil. At this point, strain the liquid using a fine-mesh sieve 6, this way you will be able to discard the fennel and vanilla pod.

Pour the sugar into the milk 7, increase the temperature until it almost reaches a boil while stirring with a spatula to dissolve the sugar 8. Add the rice 9

and cook for 25 minutes, stirring occasionally over medium heat 10, the mixture should never reach a boil, otherwise the liquid will evaporate too quickly. Once the indicated time has passed, add the saffron threads 11, keeping some for decoration, and continue to stir occasionally, allowing it to cook for another 25 minutes. In total, the rice pudding will cook in about 50 minutes: at the end of cooking, it should be soft and creamy, roughly like a pudding 12.

In the meantime, pour the almond flakes into a pan 13 and toast them over high heat 14, tossing frequently to prevent burning. Divide the mixture into 6 glasses with a capacity of 2/3 cup each 15.

Then garnish the glasses with the toasted almond flakes 16 and a few saffron threads 17. Your saffron rice pudding glasses are ready, all that’s left is to enjoy them 18!

Storage

The saffron rice pudding can be stored in the refrigerator for 2-3 days. Freezing is not recommended to preserve its texture.

Advice

Make sure not to use sweetened almond milk, otherwise, your saffron rice pudding might be overly sweet. Alternatively, try significantly reducing the amount of sugar, you can always add more if needed. To add a touch of extra creaminess, you can add a knob of butter at the end of cooking or, for a lactose-free version, some margarine.

For the translation of some texts, artificial intelligence tools may have been used.