I love everything about saffron; the color, the aroma, the taste, but being the most expensive spice in the world reigns in regular experimentation.
Some of you may know that I regularly cook at Good Commons, a retreat house in Vermont. Almost every morning, we put out a breakfast porridge that has been slowly cooking overnight in the Crock-Pot. The aroma gently wafts upstairs to the guest bedrooms, nudging them awake, and promising a day full of nurturing and deliciousness.
There are always interesting bits and bobs floating around the kitchen, and when I was up there a few weeks ago I was lucky enough to come across a small container of saffron, which led to the creation of this breakfast pudding.
This recipe is based on that serendipitous discovery, and would be delicious as both a sweet breakfast treat or a dessert.
- 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)
- 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.