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
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.
