Saffron rice pudding can be found in India and Iran, and probably other saffron-growing countries, too. I'm not going to start any arguments about where it originated because I don't know.

Outside the UK, different varieties of rice (including long-grained basmati) are used, and the pudding is often flavoured with cardamom, cinnamon, saffron, rosewater, pistachios, almonds or fruit.

This rice pudding can be served hot or cold, with a handful of chopped pistachios, cashews or walnuts and a few saffron threads scattered on top. Prepare and measure out all the spices and ...

The rice should be soft enough to crumble when pinched. Then, add 2 cups of boiling water, 2 cups of sugar, 1/4 cup of rose water, and 1/4 teaspoon of saffron (pre-soaked in warm milk for 30 minutes).

In India, this dish is known as kheer, where it is often spiced with cardamom and saffron, and garnished with nuts and dried ...

Sheer khurma is a traditional and considerably royal dessert of Pakistan, prepared on Eid festivals. Panjeeri is a coarse, ...

Gently toss the rice in the saffron till it gets a uniformly golden ... When done, the bhapa doi with be set like a pudding. Garnish with 1-2 strands of saffron and refrigerate this for 3-4 ...