Fragrant Rice Pudding

Number of Portions


- 25 grams butter
- 250 grams pudding rice
- 1/4 lt milk
- 125 grams caster sugar
- 2 Cinnamon Sticks
- Saffron
- 4 pared strips of orange zest
- 125 grams roasted pistachios, roughly chopped


Melt the butter in a pan, add the rice and cook gently, stirring for 1 minute. Add the milk and sugar and continue to stir until the sugar has dissolved.

Add the Schwartz for Chef Cinnamon Sticks, Saffron strands and orange zest and bring to the boil. Cover and simmer very gently, stirring frequently for 30 minutes or until the rice is tender and creamy.

Remove the cinnamon sticks and orange zest. Serve scattered with the pistachio nuts.

Products used in this recipe: