Preparation

Rice pudding for breakfast appears in cultures from Scandinavia to South Asia, but this version takes inspiration from Persian desserts. The saffron adds an unmistakable aroma and color, while the pistachio praline provides necessary crunch.

Bloom the Saffron

1. Steep saffron threads in 2 tablespoons of hot water for 10 minutes.
2. The water should turn deep golden yellow.

Cook the Rice Pudding

1. In a large, heavy-bottomed pot, combine rice and milk.
2. Bring to a gentle simmer over medium heat, stirring frequently.
3. Reduce heat to low and cook for 35-40 minutes, stirring often, until the rice is very tender and the mixture is creamy.
4. Stir in sugar, the saffron with its liquid, rose water, and cardamom.
5. Cook for another 5 minutes.

Make the Pistachio Praline

1. Line a baking sheet with parchment paper.
2. In a small saucepan, combine sugar and water.
3. Cook without stirring until it turns amber colored.
4. Quickly stir in pistachios and pour onto the prepared sheet.
5. Let cool completely, then break into shards.

Assembly

Serve the pudding warm or chilled—both are wonderful. Top with shards of pistachio praline and scatter with dried rose petals. The floral notes, golden color, and textural contrast make this far more sophisticated than ordinary rice pudding.