Caramel Rice Pudding

Instructions

1. 1

   Heat the milk in a saucepan over medium heat until it starts to simmer.

   Tip: Whisk occasionally to prevent scorching.

2. 2

   Add the saffron threads to the milk and let it steep for 5 minutes.

   Tip: Strain the milk before using.

3. 3

   In a separate saucepan, combine the sugar, butter, cinnamon powder, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the butter has melted.

   Tip: Be careful not to burn the sugar.

4. 4

   Add the rice to the sugar mixture and stir to coat the rice evenly.

   Tip: Cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted.

5. 5

   Add the caramel sauce to the rice mixture and stir to combine.

   Tip: Cook for an additional 2 minutes, stirring constantly.

6. 6

   Gradually add the milk to the rice mixture, stirring constantly, until the pudding has thickened and the flavors have combined.

   Tip: You can help the process by stirring in a small amount of hot water if needed.

7. 7

   Remove the saucepan from the heat and stir in the heavy cream.

   Tip: Let the pudding cool slightly before serving.

8. 8

   Transfer the pudding to individual serving bowls and refrigerate until chilled.

   Tip: You can garnish with additional saffron threads or a sprinkle of cinnamon powder, if desired.

9. 9

   Serve chilled and enjoy!

   Tip: You can also store the pudding in an airtight container in the refrigerator for up to 3 days.