Saffron rice pudding

    47 min

    A delightful rice pudding with a special twist: the top is caramelised just like creme brûlée.

    2 people made this

    Serves: 4 

    • 125g short grain rice such as Arborio (risotto) rice
    • 500ml whole milk
    • 1 pinch salt
    • 4 tablespoons caster sugar
    • 1/2 vanilla bean
    • 1 to 2 pinches saffron
    • demerara cane sugar for sprinkling

    Prep:17min  ›  Cook:30min  ›  Ready in:47min 

    1. Rinse rice under running cold water, drain and place in a saucepan.
    2. Add milk, salt and sugar.
    3. Cut vanilla bean open lengthwise and scrape out the seeds. Add the bean and the seeds to the milk.
    4. Add saffron, stir well and bring to the boil over low heat.
    5. Simmer over very low heat till the rice has absorbed all the milk, stirring regularly, about 30 minutes.
    6. Remove the vanilla bean.
    7. Ladle rice pudding into ramekins. Let cool then refrigerate for 1 hour.
    8. Sprinkle each ramekin with demerara sugar and caramelise with a creme brûlée torch.


    If you do not own a creme brûlée torch, turn on your oven grill and caramelise the rice for 1 to 2 minutes. Stand by to watch, the sugar burns very quickly!

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