(Michel Verpoorten)

Vegan Saffron Rice Pudding — Sholehe Zard

by | April 28, 2020

Stuck in a culinary rut? Get ready to kiss it goodbye.

Another beautiful recipe from Sara of food blog Like It To Taste, this light and creamy dessert is the perfect end to any meal or delightful served with tea as an afternoon snack.

Break up that rut and try it today.

vegan rice pudding
(Michel Verpoorten)

Vegan Saffron Rice Pudding — Sholehe Zard


  • 1 cup white rice
  • 7 cups water
  • 2 cups white sugar
  • ¼ cup coconut butter
  • ¼ cup rose water
  • 1 teaspoons cardamom
  • ¼ cup sliced almonds
  • 2 doses of saffron


  1. In a pot, add some water and the rice and bring it to boil on medium-low heat. Continue cooking the rice until the rice becomes creamy and sticky. 
  2. Add the sugar and saffron and cover your pot with a lid.
  3. With a spatula, mix rice gently. Add the coconut butter and the cardamom powder. Cover it again with a lid and let it cook on a low heat for another 20 minutes.
  4. Add the rose water and let it simmer for 10 minutes on low heat. 
  5. Seperate the saffron rice into individual dishes and set it aside to chill for 1 hour. 
  6. Garnish it with pistachios and roses, or cinnamon and almond slices. 
  7. Serve and enjoy!

Don’t forget to check out Sara’s blog to find her other vegan offerings.


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