Ground Rice Pudding garnished with nuts and saffron.

Subscribe to Sweet Paul



You will need:
1 tablespoon slivered almonds
1 tablespoon chopped pistachios
31⁄8 cups whole milk
21/2 tablespoon rice flour
5 tablespoons superfine sugar
1 teaspoon rosewater (optional)
5 green cardamoms, seeds only, crushed
a few saffron strands (optional)
  1. Mix the almonds and pistachios in a small bowl. Set aside.
  2. Pour 1 cup of milk into a bowl, and add the rice flour. Mix until completely dissolved.
  3. Gently heat the remaining milk and milk-flour mixture in a heavy-based pan.
  4. When it begins to boil, add the sugar and mix well, stirring until the sugar has dissolved.
  5. Add half the nuts and rosewater, and continue cooking and stirring until the mixture becomes very thick. This will take about 20–30 minutes.
  6. Spoon into 4 ramekins and sprinkle with remaining nuts. Leave to cool.
  7. Serve chilled, garnished with cardamom seeds and saffron strands.


Ground Rice Pudding garnished with nuts and saffron.
Photography by Ellen Silverman

Made it? Tell us about it–