This recipe for cooking salted saffron rice milk dessert makes a soft savoury rice pudding with milk, saffron, fried onion and cinnamon butter. It can be served warm for breakfast or dinner, or in smaller portions as an appetizer.
Is saffron salty? No. Pure saffron has a floral, earthy aroma and a slightly bitter taste; the salt in this dish comes from the seasoning. The same rice-and-milk base can also be turned into a sweet saffron pudding by changing the finish.
Ingredients for savoury saffron rice milk
- 6 tablespoons broken or half-grain rice
- 1 cup water
- 2 cups whole milk
- 3 to 4 tablespoons concentrated saffron infusion
- 1 small onion, thinly sliced
- 1/2 tablespoon ground cinnamon
- 2 tablespoons butter or ghee, divided
- Salt, to taste
Rinse and cook the rice
Rinse the broken rice until the water is mostly clear. Put it in a heavy saucepan with the cup of water and bring to a gentle boil.
Lower the heat and cook, stirring regularly, until the rice is very soft and has absorbed most of the water. Add a splash of hot water if the pan dries before the grains begin to break down.
Add the milk slowly
Warm the milk separately until steaming but not boiling. Add it to the cooked rice in two or three portions, stirring after each addition.
Continue cooking over low heat for 15 to 25 minutes. Scrape the bottom and corners of the pan often so the milk does not catch. The mixture should thicken to a spoonable pudding.
Season with saffron and butter
Stir in the saffron infusion and salt. Add 1 1/2 tablespoons of the butter or ghee and cook for another 2 to 3 minutes.
A concentrated infusion gives the rice milk a clear saffron aroma without thinning it. Our guide to brewing saffron explains the method.
Make the fried onion garnish
Melt a little of the remaining fat in a small frying pan. Cook the sliced onion over medium heat until golden and crisp at the edges. Lift it onto paper towel or a rack.
Do not crowd the pan, and remove the onion before it becomes dark brown; it continues to colour after leaving the heat.
Prepare the cinnamon butter
Warm the final portion of butter or ghee over low heat. Remove the pan from the heat, stir in the cinnamon and let it bloom for a few seconds.
Ground cinnamon can burn and turn bitter over high heat. It needs gentle warmth, not boiling.
Serve the salted saffron rice pudding
Spoon the rice milk into shallow bowls. Let it settle for a few minutes, then add the fried onion and drizzle the cinnamon butter over the centre.
Serve it warm for the softest texture. If you prefer it cool, press reusable food-safe wrap or baking paper directly onto the surface while it chills to prevent a skin.
Sweet saffron rice milk variation
For a sweet version, omit the fried onion and reduce the salt to a tiny pinch. Stir in sugar to taste while the milk is simmering, then add a small amount of cardamom and rosewater near the end.
Finish the sweet version with cinnamon, pistachios or almonds rather than onion. Keep the saffron amount the same.
Adjusting the consistency
- Too thick: stir in warm milk a tablespoon at a time.
- Too thin: simmer uncovered over low heat, stirring often.
- Rice remains firm: cook it fully in water before adding milk.
- Milk catches: use a heavy pan, low heat and frequent stirring.
Storage
Refrigerate leftovers promptly in a covered container and use within 2 days. Reheat gently with a splash of milk. Store the fried onion separately so it remains crisp.
