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Citrus Saffron Rice Pudding

My wife has this affinity for rice pudding.  When she was growing up, her father would make rice pudding on Sunday as a way of feeding the seven (7) children.  Yes, that is a lot of people.  When you feed nine people you need away of doing so cheap.  It makes total sense.

Now, the problem is – it had ton’s of milk and massive sugar in it.  I am lactose intolerant  So, the quandary developed. How does my wife remember the past, how do I survive dairy and more importantly how do we punch up the flavor, and eye appeal so it doesn’t just look like rice floating in milk.

This recipe was inspired from a few sources.  However, the main influence was taken from the Ikea website.  Yes, you heard that correctly – Ikea on it’s website has recipes.  My hope is that my wife will love this version of the rice pudding and for those of you who are vegetarian or vegan – or you love one of those type folks, you now have an honest vegetarian/vegan recipe on this traditionally meat based website.  Enjoy!

Recipe:

Citrus Saffron Rice Pudding

Prep Time 10 minutes
Cook Time 45 minutes
Servings 4

Ingredients
  

  • 1 1/2 Cups cooked brown rice
  • 1 14.5 oz can coconut milk you can replace with almond milk or other non-dairy milk
  • 1 cinnamon stick
  • 5 green cardamom pods
  • 1-2 Tablespoons coconut nectar you can substitute agave or another sweetener to taste
  • 1 pinch saffron threads crush between your fingers
  • 2 manderin oranges peeled and segmented, clementines or satsuma work well
  • 2 kiwi fruit peeled and sliced
  • 1/4 cup pomegranate seeds

Instructions
 

  • Combine the rice, coconut and non-dairy milk, cinnamon stick, cardamom pods in a medium sauce pan. Bring to a gentle simmer allowing to cook for 10 minutes, stir occasionally to keep the rice from sticking.
  • At the conclusion of the 10 minutes, add the sweetener, saffron and continue to cook for an additional 20-30 minutes, or until the rice has swelled and the liquid is reduced.
  • Remove the mixture from the pan and allow to cool, the mixture will thicken somewhat as it cools.
  • When serving, stir in the mandarin orange slices, portion into bowls and top with the kiwi fruit and pomegranate seeds to serve.

Notes

Adapted from Ikea

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