Saffron rice pudding can be found in India and Iran, and probably other saffron-growing countries, too. I'm not going to start any arguments about where it originated because I don't know.

Outside the UK, different varieties of rice (including long-grained basmati) are used, and the pudding is often flavoured with cardamom, cinnamon, saffron, rosewater, pistachios, almonds or fruit.

This rice pudding can be served hot or cold, with a handful of chopped pistachios, cashews or walnuts and a few saffron threads scattered on top. Prepare and measure out all the spices and ...

Once well combined, taste and season as needed. Make the saffron rice: Set a medium non-stick pan over medium heat. Add butter and crumble in saffron threads. Once butter starts to sizzle and ...

In India, this dish is known as kheer, where it is often spiced with cardamom and saffron, and garnished with nuts and dried ...