Cinnamon Rice Pudding with Saffron-infused Pears recipe

Photography Yuki Sato, styling Sarah Tuck

This gorgeous rice pudding can be eaten at room temperature or cold and keeps well in the fridge for two days. Served with stunning golden saffron-infused pears, this makes the perfect ending to a meal for someone with a pitta dosha. Serves 4


1 cup basmati rice

1 tablespoon butter or ghee

4 cups milk

4 cups water

½ teaspoon ground cinnamon

½ – ¾ 395g tin condensed milk (depending on how sweet you want it)


Wash and soak the rice for an hour or so. Once washed and drained, add the rice, butter or ghee, milk and water to a large saucepan.

Bring to the boil for 3-4 minutes, then reduce the heat and cook until most of the liquid has evaporated, approximately 45 minutes to 1 hour.

Once cooked, add the condensed milk and stir through. At this point you should have lovely plump rice with not much liquid.


Serves 4

2 small pears, peeled with the stems left on

2 cups water

1 cup sugar

1 small cinnamon stick

2-3 cloves

2 whole cardamom pods

Pinch of saffron


In a large saucepan bring the water, sugar and spices to a boil.

Add the pears and cook until tender, about 12-14 minutes. You want them to be cooked through but still hold their shape.

Once cooked, remove with a slotted spoon and set aside.

Spoon the rice pudding into bowls, then slice your pears into a fan shape and arrange on top. Drizzle with a little poaching liquid and maybe some cream if you fancy.

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