This simple saffron arroz con leche with crunchy pistachios makes a great celebratory breakfast or summertime dessert. It's light & refreshing yet loaded with rich flavor.
Combine the water, rice, 1 pinch of saffron, and the cinnamon stick in a medium heavy-bottomed saucepan. Bring to a boil, uncovered, over medium heat.
Continue boiling, stirring occasionally, until the rice is tender, about 18 minutes.
Strain out the liquid, discard the cinnamon stick and reserve the saffron rice.
Return the rice to the saucepan and stir in the evaporated milk, condensed milk, whole milk and another pinch of Rumi saffron threads. Continue cooking over medium/medium-high heat until the mixture comes to a boil.
Reduce the heat to low and cook, stirring constantly, until the mixture has thickened to desired consistency, about 10-15 minutes more.
You can either serve your pudding right away, or refrigerate and serve chilled. Before serving, dust with ground cinnamon and top with crushed pistachios.
