Chef Melissa Gellert

New York City based private chef specializing in health-supportive, gluten-free, and Paleo cuisine as well as cooking for those with food allergies.

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Orange-Date Rice Pudding with Coconut and Saffron

February 14, 2016 by admin Leave a Comment

I love everything about saffron; the color, the aroma, the taste, but being the most expensive spice in the world reigns in regular experimentation.

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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.

Orange-Date Rice Pudding with Coconut and Saffron
 
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Prep time
10 mins
Cook time
8 hours
Total time
8 hours 10 mins
 
Author: Melissa Gellert
Recipe type: Breakfast, Dessert
Serves: 4-6 servings
Ingredients
  • 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
  1. 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.
  2. 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.
3.5.3208

 

Filed Under: Dairy-Free, Gluten-Free Tagged With: breakfast pudding, dairy-free, Gluten Free, porridge

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Chef Melissa Gellert

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Melissa is a New York City based certified Nutritional Consultant and private chef.

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