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A classic Indian rice pudding slowly simmered with whole milk, cardamom, saffron, and toasted nuts until creamy and fragrant. Serve it chilled for a softly set dessert or warm for a flowing, comforting finish.
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Short-grain rice releases enough starch to thicken the milk naturally while slow simmering concentrates its sweetness. Cardamom, saffron, rose water, and toasted nuts give the pudding its layered fragrance and characteristic finish.
Cover and refrigerate for up to 4 days. The pudding thickens as it chills; loosen individual portions with a splash of milk if desired.
Reheat gently in a saucepan over low heat, stirring often and adding 1 to 2 tablespoons of milk per serving. Do not boil, or the milk may scorch and the texture may split.
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