Wednesday, March 9, 2011

Saffron Coriander Rice Pudding with Orange Zest

Ok, so I'll admit I'm on a bit of a saffron kick these last few months. I have a tiny packet of saffron that's been floating around my kitchen drawers for way too long, and I'm on a mission to use it up. What good has it done me to keep it all this time? I guess the better approach would be to buy a small packet and just go crazy with it until you're tired of it, then wait until you get the craving again. If you've got it, flaunt it, is my saffron revelation.

I have oranges coming out my ears from LPO, and I had this leftover saffron rice, so I came up with this lovely orange-flavored rice pudding. I absolutely love the combination of orange and saffron. It's about the easiest thing in the world to make - the recipe is adapted from the Joy of Cooking. See my earlier post for the saffron rice. If you have regular rice cooked already, just add a pinch of saffron to the milk as it's cooking.

2 cups cooked saffron rice
4 cups milk
1/2 cup sugar
1/2 tsp ground coriander
Zest of half an orange, or more to taste

Bring to a boil - be careful! Milk tends to foam up and boil over very suddenly. Add the coriander and orange zest. Cook uncovered on medium heat, stirring frequently, about 30 minutes, until the milk thickens to the consistency of heavy cream. Cool and serve warm or cold.
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