Instructions

1. Over low - medium heat, in a medium bowl, combine the rice, 1 cup water, milk, ¼ cup sugar, cinnamon, star anise, and vanilla pod with the seeds.
2. Let it boil then simmer on low heat for about 20 minutes or until the rice is cooked through and still creamy. Stir a few times. If the rice is drying up while cooking, add a bit of water.
3. Meanwhile, in another small pot, combine the saffron with the remaining ½ cup water and ¼ cup sugar. Cook until the mixture becomes syrupy. Set aside.
4. When the rice pudding is cooked, transfer it to individual bowls then drizzle on top with the saffron syrup. Serve warm.