How to Make Saffron Brûlée Rice Pudding
Across many cultures, rice pudding is a dish of patience and care: milk gently simmered, grains slowly softening, and sweetness added at just the right moment.
In Afghan kitchens, saffron often finds its way into these quiet recipes, turning humble ingredients into something ceremonial. While we've already covered traditional Persian rice pudding, this saffron rice pudding is inspired by the Belgian version with a brûlée twist.
Perfect for unhurried evenings, family gatherings, or moments when comfort matters most.
With just a few threads of our Heray Afghan saffron, the pudding takes on a golden hue and a floral depth.
Ingredient Notes
(Here’s what you’ll need for 4 generous servings. Find the full recipe at the bottom of the post.)
Saffron Threads: 24 threads of our high-quality saffron are at the heart of this dessert. Use our premium Afghan saffron for its vibrant hue and rich floral aroma. Blooming the threads in hot water releases the golden color and deep flavor notes that transform your pudding.
Dessert Rice (125 g): Short-grain rice releases starch gradually, giving the pudding its signature velvety texture.
Milk (750 ml / 3 cups): The foundation of the pudding, milk creates a creamy, soothing base as it slowly reduces and thickens.
White Sugar (60 g): Added only near the end, sugar sweetens without interfering with the rice’s slow transformation.
Brown sugar: For topping and transforming into a caramelized crust
How to Make Saffron Brûlée Rice Pudding (Serves 4)
This pudding works both hot and cold. Don't forget to add the brûlée topping to make it extra special.
Step 1: Bloom the Saffron
Lightly grind +- 12 saffron threads with a mortar and pestle.
Add about 1 tablespoon of hot water (70-80 °C). Avoid adding boiling water to preserve saffron's delicate compounds.
Let bloom for 10 minutes.
You’ll slowly see the liquid turn a beautiful golden-orange.
Step 2: Begin the simmer
Bring the milk to a gentle boil in a heavy-bottomed pot. Add the washed rice and stir with a wooden spoon until the mixture returns to a boil, the milk turning slightly opaque and fragrant.
Step 3: Slow cooking, steady stirring
Lower the heat so the pudding gently bubbles. Let it cook for about 40 minutes, stirring every few minutes to prevent sticking. Over time, the rice swells, the milk thickens, and the mixture becomes silky and rich.
Step 4: Sweeten the pudding
Once thickened, add the sugar and bring the pudding briefly back to a boil. The sweetness rounds out the milkiness and prepares the base for saffron’s final touch.
Step 5: Add the saffron
Remove from heat and stir in the bloomed saffron milk. Watch as the pudding turns a soft golden color, releasing a floral aroma that feels instantly comforting.
Step 6: Cool, Rest & Brûlée
Cover the pot tightly with cling foil and place in the fridge to cool completely. This resting time allows the flavors to fully settle and deepen.
Just before serving, sprinkle a thin, even layer of brown sugar over the surface and place under a hot grill (broiler) for a few minutes, until the sugar melts and caramelizes into a delicate crackling crust. Let it sit briefly so the topping sets, then serve.
Step 7: Serve
Spoon into bowls and serve chilled, or let it sit briefly at room temperature for a softer texture.
WHY SAFFRON?
At Heray Spice, saffron is more than an ingredient: it’s a livelihood, a tradition, and a bridge between Afghan farmers and kitchens around the world. Each thread used in this pudding is hand-harvested and carefully dried, preserving generations of craftsmanship and ensuring farmers are paid fairly for their work.
If you love exploring luxurious saffron desserts like this, try our Saffron Sabayon recipe next. You'll love it.
Saffron Brûlée Rice Pudding Recipe Card
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Serves: 4
Ingredients
- 750 ml / 3 cups milk
- 125 g dessert rice
- 60 g white sugar
- brown sugar, for brûlée topping
Instructions
1. Bloom saffron: Grind saffron threads with a mortar and pestle. Add 1 tbsp of 70-80 °C water and let bloom 10 minutes.
2. Begin the simmer: Bring milk to a boil, add rice, and stir until boiling again.
3. Slow cooking, steady stirring: Lower heat and simmer gently for 40 minutes, stirring every few minutes.
4. Sweeten the pudding: Add sugar, bring back to a boil, then remove from heat.
5. Add the saffron: Stir in bloomed saffron.
6. Cool, Rest & Brûlée: Cover and refrigerate until cooled.
7. Serve: Right before serving, sprinkle with brown sugar and place under hot grill (broiler) for a few minutes. Serve.
Notes
- Quality matters: Use high-quality Afghan saffron. Genuine threads should release color slowly and smell floral, not musty. Learn why Afghan saffron was crowned World's Best by the International Taste Instute for the 9th consecutive year in our article here.
- Don’t boil saffron: Boiling destroys its aroma and beneficial compounds.
- Don't add sugar too soon: Only add the sugar towards the end, otherwise the boiling step takes way longer.
Ready to Try Afghan Saffron in Your Pudding?
If this golden bowl inspired you, let it begin with the right saffron. Explore our premium Heray Afghan saffron, sustainably sourced and deeply aromatic, and bring this comforting tradition into your own kitchen.
