Saffron and Coconut Milk Rice Pudding

Yield: Serves 2 - 3

The beautiful yellow, gold colour of the delicate saffron threads makes this an unexpected and vibrant dessert option.


125 g arborio rice

1ΒΌ cups (300 mL) water

1 cup (250 mL) coconut milk

50 g sugar

1 vanilla bean, split, scraped

pinch saffron threads, approximately 1 Tbs

garnish dried cherries or cranberries soaked in warm port or brandy

garnish toasted coconut


  1. In a medium saucepan on medium heat, combine water, coconut milk, sugar, vanilla bean and saffron threads until hot. Reduce the heat to low, strain out the saffron threads and set aside.
  2. Place the rice in a medium size pot over medium-high heat. Slowly add 1 cup (250 mL) of liquid at a time gently stirring until the liquid has been absorbed before adding the next.
  3. The whole process should take approximately 45 minutes, until the pudding is thick and creamy and the rice is tender with a slight bite.
  4. Spoon into serving bowls, top with toasted coconut and dried cherries and a drizzle of port.

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