Baked Saffron Rice Pudding Recipes

BAKED SAFFRON RICE

Steps:

• Preheat the oven to 200ºC/400ºF/gas 6.
• Peel and finely chop the red onions.
• Place a 25cm x 30cm roasting tray on a high heat on the hob, pour in 1 tablespoon of olive oil, add the onions and fry for 4 minutes, or until soft and sweet, stirring regularly.
• Meanwhile, place half the saffron in 600ml of boiling kettle water. In a bowl, cover the remaining saffron with 1 tablespoon of boiling water, steep for 10 seconds, then mix with the yoghurt and put aside.
• Stir the tomato paste, rice and a pinch of sea salt and black pepper into the onion tray, then pour in the saffron water and bring to the boil.
• Once boiling, carefully transfer to the oven for 15 minutes, or until the rice has absorbed all the liquid, fluffed up beautifully and is golden and crisp on top.
• Spoon the saffron yoghurt over the rice, drizzle it all with 1 tablespoon of extra virgin olive oil, fork and mix it all together, and dish up.

RICE PUDDING WITH SAFFRON AND CARDAMOM

Steps:

• Combine water, rice flour, and sugar in a saucepan over medium heat. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
• Mix milk, rose water. saffron, and cardamom together in a bowl; add to rice mixture. Bring to a boil and stir until there are no clumps, about 5 minutes.
• Carefully ladle hot mixture into 6 cups; garnish each with 3 pistachios. Refrigerate for at least 1 hour.

BAKED RICE PUDDING

Steps:

• Place uncooked rice in a 3 quart saucepan, and add water. Bring to a boil. Reduce heat, and simmer for 25 to 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, combine beaten eggs, milk, sugar, vanilla extract, and salt. Mix well. Stir in rice and raisins. Pour into a 10x6x2 inch baking dish.
• Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted halfway between the edge and the center comes out clean.

SAFFRON RICE PUDDING -- SHOLEH ZARD

Steps:

• Start a few hours ahead of time by preparing the rice by picking out any dark or discoloured grains and then washing in a colander until the water runs clear.
• Place the rice in a large bowl or pot with the salt and enough cold water to cover by an inch and soak for about 2 hours.
• Drain the rice, then bring the 2 quarts water to a boil over a high heat.
• Stirring constantly, pour the rice in a slow thin stream.
• Turn the heat down very low and simmer uncovered for 30 minutes.
• Stir in the sugar, then add the butter and saffron mixture and continue stirring until the sugar dissolves, the butter has melted and the rice is bright yellow.
• Stir in the slivered almonds and 1 tbsp of the pistachios and, stirring frequently, cook for 30 minutes longer or until the mixture can hold its shape almost solidly in the spoon.
• Stir in the rose water and ladle the mixture into a large, heatproof serving bowl.
• Spread it out with a spatula and sprinkle the top with two thin crossing lines of cinnamon to divide it into quarters.
• Sprinkle each quarter with the remaining 3 tbsp of pistachios and decorate with whole almonds.
• Refrigerate for at least 2 hours or until the pudding is chilled and firm.
• Serve directly from the bowl.

BAKED SAFFRON RICE PUDDING

Steps:

• Preheat oven to 350°F.
• Bring milk to a boil with saffron threads, cardamom and cinnamon, while stirring frequently to prevent scalding.
• As soon as it comes to a boil, add the rice, reduce heat to a simmer, and cook for 20-25 minutes or until the rice has softened.
• Remove from heat, and stir in the sugar, coconut and nuts.
• Beat in the egg, single cream and butter.
• Transfer to an ovenproof dish.
• Sprinkle with nutmeg if desired.
• Bake for 20-30 minutes until set or lightly golden.
• Garnish with chopped nuts or dribbled with additional cream.
• Note: Coconut and nuts are optional and you may substitute one or either for golden raisins or any dried fruit, according to your taste.

BAKED SAFFRON RICE

Steps:

• Heat the oven to 190c/gas 5.
• Add the saffron to the hot stock.
• Heat the butter in a flameproof casserole.
• Gently fry the onion for 5 minutes until softened and golden.
• Add the rice and cook for a further minute until coated with butter and turning slightly transparent.
• Add the stock and the orange zest and juice.
• Bring to the boil, then cover with a close fitting lid.
• Bake for 25-30 minutes until liquid is absorbed and grains are tender.