Persian Rice Pudding with Rosewater and Saffron (Sholeh Zard - Dairy-Free)
A fragrant and creamy Persian rice pudding infused with rosewater and saffron, adapted to be dairy-free for a delightful and comforting breakfast or dessert.
Ingredients
- 1/2 cup White rice (short grain)
- 6 cups Water
- 1/2 cup Sugar
- 1/4 teaspoon Saffron threads
- 2 tablespoons Rose water
- 1/4 teaspoon Cardamom powder
- 1/2 cup Coconut cream
- 1 teaspoon Cinnamon (for garnish)
Instructions
- 1Rinse the rice and soak in water for at least 30 minutes.
- 2In a pot, combine the rice and water. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until the rice is very soft and the mixture is thick.
- 3Grind saffron threads and soak in a small amount of hot water to release color and flavor.
- 4Add sugar, saffron water, rose water, and cardamom powder to the rice mixture. Stir well.
- 5Simmer for another 10-15 minutes, stirring occasionally, until the pudding reaches desired consistency.
- 6Stir in coconut cream. Cook for 5 more minutes.
- 7Pour the pudding into serving bowls and let cool. Garnish with cinnamon before serving.
Substitutions
Dairy Cream → Coconut cream
DAIRY alternative
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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