Zesty Lemon Cardamom Rice Pudding. Cardamom is a fitting match for citrusy ingredients, and this time, we're pairing it with sunny lemon zest. ... Recipe: Vegan Saffron-Almond Rice Pudding.

Stir in the almonds and cardamom and cook over low heat, stirring very often, until the pudding is thickened to your taste, about 5 minutes. The pudding should look creamy, not soupy and not dry. 4 ...

In a microwave-safe bowl, combine the rice and milk. Place it in Voltas Beko microwave on high for 10-12 minutes, stirring every 3 minutes until the rice is cooked and the mixture thickens.

Note: The fruit-and-nut mixture (through step No. 6) can be made up to 2 days in advance; cover mixture and remaining saffron mixture separately, and chill. I used roasted pistachios and skipped ...

For the saffron syrup: Bring water and sugar to a rolling boil, then lower to a simmer. Add saffron threads, then simmer for about 15 minutes until liquid reduces and becomes a thin syrup.

In a medium sauce pan, combine rice with the water, saffron, 1 teaspoon kosher salt, bay leaf, and cinnamon stick. Bring to a boil, reduce the heat to low, and simmer, covered, for 45 minutes, or ...

Incidentally, the rice is delicious with or without it, and you can also add different spices when you cook the garlic and onion (whole or ground cloves, cardamom pods, and cinnamon sticks are all ...