Saffron rice pudding with prune syrup

Preparation info

  • Serves


    • Difficulty


Appears in

The Richard Corrigan Cookbook

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

  • About

This is a sort of Moorish (definitely more-ish) version of an English favourite. The pudding can also be served at room temperature, in which case you may need to thin it down a little with milk. A thin, crisp biscuit is a good accompaniment.


For the prune syrup

  • 200 g stoned Agen prunes (preferably not ready-to-eat)
  • hot, strong, unscented tea
  • 100 g sugar
  • 2 tablespoons armagnac


For the prune syrup, cover the prunes with hot tea and leave to soak and plump up overnight.

The next day, dissolve the sugar in 100 ml water. Bring to the boil, then remove from the heat. Drain the prunes and add to the hot syrup. Stir in the armagnac. Leave to cool to room temperature.

To make the pudding, put the milk and cream in a heavy-based saucepan and add the saffron. Heat until bubbles appear round the edge, then add the rice, butter, sugar and orange zest. Scrape the tiny seeds out of the vanilla pod into the mixture, and add the pod too. Bring to the boil, stirring, then reduce the heat to the lowest setting (use a heat diffuser if you have one). Cook for about 45 minutes, stirring frequently, until the rice is tender and the pudding is creamy. Remove the vanilla pod.

To serve, ladle the hot rice pudding into soup bowls and spoon the prunes in syrup around or on top. Finish with a sprinkling of crushed pistachios.