Indian Saffron and Rose Water Rice Pudding


½  a cup basmati rice, soaked in water for 1 hr

1 ½ cups full fat milk

½  vanilla bean, cut lengthwise and scrape the seeds

1 tsp. rose water

½  tsp. cinnamon, powder

½  tsp. nutmeg powder

1 pinch saffron, soaked in warm water

2-4 tbsp. maple syrup

⅓ cup pistachios, toasted and roughly crushed


Place the soaked rice a mortar-and-pestle and grind until course. In a medium sized saucepan add the milk, and gently bring to the boil.

Add drained rice to the saucepan and simmer on a low heat, with the vanilla, cinnamon, nutmeg, saffron, rose water and maple syrup and cook for 5 -10 minutes until rice is cooked and pudding has thickened.

Serve warm garnished with the toasted pistachios.