Rice pudding with saffron and rosewater - recipe

Saffron rice pudding can be found in India and Iran, and probably other saffron-growing countries, too. I'm not going to start any arguments about where it originated because I don't know.

This recipe is loosely based on one I found online for the riz au lait served at L'Ami Jean in Paris, which serves it minus the saffron, fruit and nuts, but with crème anglaise and salted butter caramel. Because the pudding is lightened with the addition of whipped cream, it's not heavy or stodgy the way some rice pudding can be.

I tested the recipe using different types of rice. Long-grained rice didn't work because the grains remained too distinct; it worked best with short-grained rice such as arborio or the so-called "pudding rice" that you can find in some supermarkets. Don't use Japanese/Korean rice, or glutinous short-grained rice. It's essential to bake the rice with the milk until the grains are completely tender.

The amount of sugar seems scant for this quantity of pudding, but added sweetness comes from the sugars in the milk, which becomes concentrated as it reduces during baking. You can add a little more sugar, if you like.

Just before serving the pudding, add some whipped cream and garnishes such as fresh or dried fruits, toasted pistachios and/or dried rose petals (buy the type used for tisanes). 

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