Dairy Farmers of Canada

Chilled Saffron Spiced Rice Pudding with Sultana Raisin, Pistachio & Toasted Cashew

An easy dessert recipe that is delicious while not being loaded with sugar? That’s something to keep in your mental “dessert ideas” folder. This rice pudding will also keep you full longer than the usual sweet bites, thanks to the use of Arborio rice, and the addition of Sultana raisins, pistachios and cashews.

The rice itself is slowly cooked in whole Canadian milk infused with a fragrant mix of cardamom, cinnamon and nutmeg (the ingredients list below calls for powdered spices in order to make for a quick summer dessert recipe using ingredients you probably already have in your pantry, but feel free to experiment with substituting them for whole nutmeg and cardamom pods and cinnamon sticks, then straining the milk).

Looking for healthy breakfast ideas? This rice pudding recipe would also be a wonderful option in the morning.

By Devan Rajkumar, Canadian Chef Chef Devan Rajkumar
  • Prep: 10 minutes
  • Cooking: 40 minutes
Yields 4-6
Chilled Saffron Spiced Rice Pudding


  • 1 Litre (4 cups) Canadian whole milk
  • 185 ml (¾ cup) Arborio rice rinsed and strained
  • 45 ml (3 tbsp) brown sugar
  • 10 ml (2 tsp) vanilla extract
  • 5 ml (1 tsp) cardamom powder
  • 2.5 ml (½ tsp) cinnamon powder
  • 2 ml (1/3 tsp) nutmeg powder
  • 125 ml (½ cup) sultana raisins
  • 125 ml (½ cup) cashews
  • 60 ml (¼ cup) pistachios
  • 2.5 ml (½ tsp) saffron
  • 5 ml (1 tsp) kosher salt
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Place a large heavy-bottomed pot or saucepan on medium heat. Add cashews and stir frequently. Toast until golden brown then remove from the vessel.

To the same vessel on medium heat add milk and rice. Cook until rice is tender, approximately 25-30 minutes.

Add brown sugar, vanilla, cardamom, cinnamon, nutmeg, raisins, saffron, salt and mix well.

Remove from the heat and once cooled down, place in the fridge for a minimum of one hour.

Serve the chilled rice pudding and garnish with pistachios and toasted cashews.


For more inspiration by Devan Rajkumar, visit his Instagram profile @chefdevan

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