Saffron Rice Pudding With Mango

Rice pudding is the most common Indian dessert. The authentic Indian rice pudding, obviously has spices like bay leaf & cardamom. The way we like to eat it is cold, sweet & fragrant. I remember as a child when my mother used to make it, I would know that its a special occasion. Not only birthdays & good grades at school but any slightly happy occasion would demand the rice pudding. Of course the way mom would make it needed a lot of patience, because she would start with about 6 liters of milk and go on reducing it till it can't be done further. Imagine!

I don't go that length all the time, in fact rarely. An easier way would be the more popular rice pudding. And this is how I make it!


Wash the rice in a saucepan 3 times, to ensure all the starch is washed off. Add milk and bring to a boil. Keep stirring continuously as the milk reduces, and then add sugar. By now the rice would have boiled too. Once you add the sugar stir for another 5 minutes and then add the saffron. Once thickened well, take it off the stove and cool it. Then push it in the refrigerator.

Serve cold and top it with Mango cubes while serving. Looks good, tastes great!

If you like this recipe, then do make it and instagram the photos on #myhappynooksricepudding

See you guys soon!

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