To me, rice pudding is the most comforting dessert - rice kernels swollen full of milk and sugar. I love eating it warm by the bowlful in the cooler months, but it's just as good spooned leftover out of the refrigerator. Adding saffron makes it luxurious enough for company, and it imparts a rich golden hue on the pudding - making it look absolutely dreamy with our new Harvest Moon glaze.
Adapted from Melissa Clark's recipe via The New York Times
- 3 ½ cups whole milk
- ¼ cup heavy cream
- ⅓ cup light brown sugar
- ½ cup long-grain white rice
- ¼ teaspoon salt
- healthy pinch saffron
- 1 strip orange peel, 1-inch wide
In a medium heavy-bottom pot, combine milk, cream, sugar, rice and salt. Stir in saffron and orange peel. Bring mixture to a simmer; cook over medium-low heat, stirring frequently until rice is tender and mixture is slightly thickened - 30 to 40 minutes. Do not let mixture come to a boil and don’t let it get too thick, because it will thicken as it cools.
Serve pudding warm, room temperature or chilled - sprinkled with pistachios or dried rose petals if you're feeling extra fancy. Here, Vita enjoys hers with a dollop of apricot jam.
