Saffron-infused Milk Pudding
Create a delightful saffron-infused milk pudding using expired saffron threads. Make sure to heat the milk to a safe temperature to prevent any potential foodborne illnesses.
Ingredients
- 4 cups milk
- 1/2 cup sugar
- 1/2 cup rice flour
- 1 teaspoon expired saffron threads
- 1/4 cup water
- 1/4 cup chopped pistachios (optional)
- 1/4 cup dried rose petals (optional)
Instructions
In a small bowl, dissolve the saffron threads in 1/4 cup of water and set it aside.
In a medium-sized saucepan, combine the milk and sugar. Heat over medium heat until the mixture starts to simmer.
Add the dissolved saffron and the rice flour to the saucepan. Whisk continuously to prevent lumps from forming.
Continue cooking and whisking until the mixture thickens, about 10-15 minutes.
Remove the saucepan from the heat and let the pudding cool slightly.
Divide the pudding among serving bowls or cups.
Refrigerate the pudding for at least 2 hours or until it sets completely.
Garnish with chopped pistachios and dried rose petals if desired. Serve chilled and enjoy!