Citrus Saffron Rice Pudding

Prep Time 10

Cook Time 45

Servings 4

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

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.

Adapted from Ikea