Saffron Pudding

August 2, 2016 Supersia


Saffron Pudding

Total Time: 2 Hours

Servings: 4-6


3 cups unsweetened coconut milk

1 cup water, plus 1/4 cup to bloom spices

1/2 cup sugar

3/4 cup brown rice flour

1 cinnamon stick

2 whole star anise

12 green cardamom pods

1/2 tsp saffron – use a good quality, expensive saffron; Iranian or Spanish is best. The cheap stuff has no flavor!

1/2 tsp turmeric

3/4 tsp salt

Orange Blossom Syrup Ingredients:

1/2 cup sugar

3 tbsp water

2 tbsp orange blossom water

Shelled pistachios, garnish

Black or golden raisins, garnish

Saffron threads, optional garnish (same note as above)

You will also need

Medium saucepan, small bowl, mesh strainer, large mixing bowl, small saucepan, dessert dishes


To make the pudding: In a small dish, combine the cinnamon stick, star anise, cardamom pods, saffron and turmeric and cover with 1/4 cup hot water to bloom the spices.

In a medium saucepan combine coconut milk, water, sugar and salt. Bring to a boil, then reduce to a simmer and slowly whisk in the rice flour until smooth.

Add the dish of spices and stir until thoroughly combined. Cook for 15-20 minutes, stirring frequently.

Remove from heat and transfer to a mesh strainer set over a large mixing bowl. Push through with a spoon or spatula to remove any whole spices.

Divide pudding evenly between 4-6 dishes and refrigerate to cool before serving.

To make orange blossom syrup: Combine all ingredients in a small saucepan and bring to a boil over medium heat. Remove from heat and allow cooling. The syrup will thicken upon standing.

To assemble, top the pudding with a few pistachios and raisins, then drizzle with the orange blossom syrup. If you’re feeling extra fancy you can also garnish with a few saffron threads.