1 cup organic white rice, rinsed using a fine mesh strainer
4 cups water
1 can organic coconut milk
1 large pinch dried saffron
4-8 pitted dates, roughly chopped
1 2-inch piece of orange zest
⅛ teaspoon sea salt
honey or maple syrup to taste (optional)
1-2 cups water (as needed)
Instructions
Add the rice, 4 cups water, coconut milk, saffron, dates, orange zest, and salt to a slow cooker. Whisk to thoroughly combine. Cover and cook on low for 8 hours, or overnight.
Before serving, stir and add additional water to thin the pudding as needed. Add honey or maple syrup to taste.
Notes
If you don't have a slow-cooker, combine the rice, water, coconut milk, saffron, dates, orange zest, and salt in a 4-quart saucepan, bring to a boil, cover, and simmer until the rice is cooked and the mixture is thickened, about 45-60 minutes.
Recipe by Chef Melissa Gellert at https://chefmelissagellert.com/gluten-free/orange-date-rice-pudding-with-coconut-and-saffron/