Saffron and cardamom rice pudding

Saffron and cardamom rice pudding

  • serves 4
  • A little effort

A little bit of rice goes a long way in Romy Gill's (MBE) recipe for this delicately spiced, aromatic rice pudding. Did we mention that it's also gluten free? Oh yes please


*This recipe is gluten-free according to industry standards



  • basmati rice 50g
  • whole milk 2.2 litres
  • saffron a pinch
  • green cardamom 1 pod, plus more to serve 
  • soft light brown sugar 6 tbsp
  • flaked almonds 15g, toasted


  • Step 1

    Soak the rice in enough water to just cover it for 10 minutes. Heat the milk, saffron and crushed cardamom seeds in a deep pan and let it come to a boil. Drain the water from the rice and add the rice to the milk.

  • Step 2

    On a low heat, cook the rice uncovered for 2-2½ hours at a gentle simmer, stirring regularly to break up the rice and ensure that it doesn’t stick to the bottom. The milk will gradually reduce to about 1/4 of its original volume.

  • Step 3

    After the rice and the milk has thickened to a thin porridge consistency, add the sugar and the flaked almonds. Continue to cook on a low heat for about 5-10 minutes, stirring often so that no lumps form. Serve hot or cold scattered with more crushed cardamom, if you like.

Nutritional Information

  • Kcals 528
  • Fat 22.1g
  • Saturates 12.8g
  • Carbs 61.8g
  • Sugars 53.3g
  • Fibre 0.2g
  • Protein 20.2g
  • Salt 0.6g