Saffron Almond Rice Pudding with Toasted Almonds

Saffron Rice Pudding (Risolatte allo Zafferano)

If you’re craving a dessert that’s both creamy and fragrant, this Saffron Rice Pudding will be a delightful treat. Rich with the smooth texture of almond milk, the exotic aroma of saffron, and a hint of vanilla, this dessert is sure to impress anyone lucky enough to taste it. Served in individual cups for a sophisticated presentation, it is a beautiful finish to any meal. Whether you’re planning for a special occasion or simply want to indulge in a warm, comforting treat, this recipe will elevate your dessert game.

Ingredients

Instructions

1. Infuse the Flavors: Begin by preparing the infusion for the pudding. Split the vanilla pod lengthwise and scrape out the seeds. In a large pot, pour in the almond milk, followed by the fennel seeds and the vanilla pod. This will infuse the milk with a lovely fragrance. By using the pod, you can easily remove it once the infusion is complete.

2. Sweeten and Heat the Milk: Add the sugar to the almond milk, stirring constantly to dissolve it. Raise the heat gradually until the milk is almost at a simmer. Keep an eye on it to ensure it doesn’t boil over. Stir occasionally to avoid the sugar from sticking to the bottom of the pan.

3. Cook the Rice: Once the milk is heated, add the rice to the pot and stir well to combine. Reduce the heat to medium, ensuring that the mixture does not come to a rolling boil. Continue to cook for about 25 minutes, stirring occasionally. The goal is to allow the rice to absorb the almond milk without it reducing too quickly.

4. Add the Saffron: After the rice has absorbed much of the almond milk, add the saffron pistils (reserve a few for garnishing later). Stir them into the pudding, and let it continue cooking for an additional 25 minutes. Keep stirring occasionally, allowing the saffron to fully release its golden color and flavor.

5. Final Consistency: After approximately 50 minutes, the rice pudding should have a creamy, smooth texture, similar to a custard or pudding. If the mixture looks too thick, feel free to add a little more almond milk. The result should be rich and velvety, perfect for serving in individual portions.

6. Toast the Almonds: While the rice pudding is finishing its cooking, take the sliced almonds and heat them in a pan over medium heat. Stir frequently to prevent burning. Toast them until they become golden brown and fragrant.

7. Serve and Garnish: Once the pudding has finished cooking, divide it evenly into six 150 ml dessert cups. Top each serving with the toasted almond slices and a few reserved saffron pistils for garnish. These extra touches will add a nice contrast in texture and color, making your dessert even more appealing.

Serving Suggestions

Serve this Saffron Rice Pudding chilled or at room temperature, depending on your preference. It’s a light yet indulgent dessert that’s perfect for any season. For an extra indulgence, you could pair it with a glass of dessert wine or a cup of aromatic tea to complement the flavors.

Nutritional Information (Approximate)

Tips and Variations

• Alternative Milk: If you prefer, you can swap almond milk for coconut milk for a richer, tropical flavor.
• Spices: Experiment with adding a pinch of cinnamon or cardamom to further enhance the aroma of this dessert.
• **Vegan