Saffron Chocolate Rice Pudding
45 Min

Saffron Chocolate Rice Pudding

Rice pudding is usually a rich finish to a meal but using only milk instead of cream brings a lightness to the pudding. The pudding is also delicious cold the next day.
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Cook Time

45 Minutes



Step 1
Rinse the basmati rice 2 to 3 times, then soak in two cups of water for 3 to 4 hours or overnight in the refrigerator. Drain.
Step 2
Combine the milk, saffron, cinnamon, sugar, and salt and bring to a boil, stirring gently frequently to make the milk is not sticking to the bottom. Simmer for five minutes on low heat.
Step 3
Add the drained rice and cover the pot and let the pudding simmer for 15 to 20 minutes, stirring it every 3 to 4 minutes. The rice will absorb the milk and the entire mixture will get thicker.
Step 4
When the mixture is thick and rice is cooked through, turn the heat off and let the pudding rest for 5 to 10 minutes. Add additional milk for desired texture.
Step 5
Fold the chocolate chips in leaving swirls of saffron pudding as well. Serve it warm or cold topped with chopped pistachios.
1/2 cup rice, preferably basmati
3 cups whole milk, plus more for adjusting texture
Generous pinch of saffron
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 cup cane sugar
1/4 teaspoon sea salt
1/2 cup chocolate chips
1 tablespoon chopped pistachios (or other nuts)

Notes & Variations

  • The pudding can be made 2 to 3 days ahead of time. If serving warm, add chocolate at the time of serving.
  • For a richer version, replace the milk with light or heavy cream.
  • For a dairy free option, replace milk with coconut milk.
  • Serve topped with mango or berries.
45 Min

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A simple way to honor the Queen of Spices! Enjoy the earthy note and color that a few saffron threads bring to food.