Recipe: Orange Rice Pudding

By Geneviève Blanchet, Le Meadow’s Pantry

This unctuous rice pudding will bring warmth and comfort on cold winter days. A tart blackcurrant or blackberry jam would work equally well during the summer months. I would substitute the cinnamon and saffron for fresh mint and fresh lemon balm for a cooling effect.

 INGREDIENTS

Jasmine rice (1/2 cup)

Sea salt (a pinch)

Fresh almond or nut milk (2 cups)

Saffron (1 teaspoon)

Ground cinnamon (1 teaspoon)

Thick-cut orange marmalade (2 tablespoons)

Pieces of walnut for garnish

Maple syrup or honey for garnish

DIRECTIONS

  1. Place the rice in a saucepan, cover with cold water and a pinch of salt, and bring to a boil. Remove from the heat and drain.
  1. Combine milk and saffron in a saucepan and heat over high heat to a boil.
  1. Add the rice, cover, lower the heat to very low, and cook, stirring occasionally so the rice doesn’t stick, for 30 minutes or until the rice is soft.
  1. Remove the rice from the heat, add cinnamon and marmalade, stir well, and let cool.
  1. To serve, drizzle maple syrup or honey over each serving of rice pudding and sprinkle with pieces of walnuts.