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    Fragrant Rice Pudding

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    Fragrant Rice Pudding

    This is really a sweet risotto made with Carnaroli rice, which is distinctive for its large, long grains. Kashmiri saffron is the best in the world; its graduated colour from red to yellow is a sign of its quality.

    • Preparation time: 5 minutes
    • Cooking time: 35 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • 25g butter
    • 100g Waitrose Cooks' Ingredients Carnaroli Rice
    • 500ml milk
    • 284ml pot double cream
    • 50g caster sugar
    • 1 Waitrose Cooks' Ingredients Cinnamon Stick
    • ½ tsp Waitrose Cooks' Ingredients Kashmiri Saffron
    • Pared strip of orange zest
    • 25g roasted pistachios, roughly chopped


    1. Melt the butter in a pan, add the rice and cook gently, stirring, for 1 minute. Add the milk, cream and sugar and continue to stir until the sugar has dissolved. Add the cinnamon stick, saffron strands and orange zest and bring to the boil. Cover and simmer very gently, stirring frequently, for 30 minutes or until the rice is tender and creamy.
    2. Remove the cinnamon stick and orange zest. Serve warm or at room temperature in individual dishes, scattered with the pistachio nuts.

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    Vialone Nano is another variety of risotto rice that could be used instead of the Carnaroli.

    Vialone Nano has shorter, rounder grains, which retain more of a bite when cooked.


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