Skillet Saffron-Pistachio Rice Pudding
Golden-hued rice pudding infused with saffron and studded with crunchy pistachios, simmered over the fire for an exotic, creamy camp treat. Inspired by Persian flavors for a unique outdoor dessert.
Equipment
- Small cast iron skillet
- Spoon
Ingredients
- 1/2 cup short-grain rice
- 2 cups whole milk or plant milk
- 2 tablespoons sugar
- 1/8 teaspoon saffron threads crushed
- 1/4 teaspoon ground cardamom
- 1/4 cup pistachios chopped
- 1/2 teaspoon vanilla extract
- Pinch salt
Instructions
- Combine rice, milk, sugar, saffron, cardamom, and salt in a small cast iron skillet over low campfire heat.
- Simmer, stirring often, for 15 minutes until rice is tender and pudding is creamy.
- Stir in vanilla and half the pistachios. Cook 2 more minutes.
- Spoon into bowls and top with remaining pistachios. Serve warm.
Notes
Keep the skillet over gentle coals and stir regularly to avoid burning. Saffron adds color and subtle aroma—use sparingly for best results.