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.
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
- 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.
- Combine milk and saffron in a saucepan and heat over high heat to a boil.
- 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.
- Remove the rice from the heat, add cinnamon and marmalade, stir well, and let cool.
- To serve, drizzle maple syrup or honey over each serving of rice pudding and sprinkle with pieces of walnuts.
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