Autumn holidays are made up of the wonderful aromas of spices. From the kitchen, a cocktail of scents that permeate the whole house makes every home so welcoming. If summer or spring have their own long list of natural bounties to boast about, autumn also has its own special way of alluring food lovers. Cinnamon, vanilla, anise and saffron can take this rice pudding to a delectable way of enjoying spices to the maximum.
Spiced Rice Pudding with Saffron Syrup
Serves 4 mono servings
- 1 cup rice (choose short grain rice like arborio)
- 1-1/2 cups water
- 3 cups milk
- 1/2 cup sugar
- 1 cinnamon stick, broken into two
- 1 star anise pod
- 1 vanilla pod, sliced lengthwise then seeds taken out
- Pinch of saffron
- Over low - medium heat, in a medium bowl, combine the rice, 1 cup water, milk, ¼ cup sugar, cinnamon, star anise, and vanilla pod with the seeds.
- Let it boil then simmer on low heat for about 20 minutes or until the rice is cooked through and still creamy. Stir a few times. If the rice is drying up while cooking, add a bit of water.
- Meanwhile, in another small pot, combine the saffron with the remaining ½ cup water and ¼ cup sugar. Cook until the mixture becomes syrupy. Set aside.
- When the rice pudding is cooked, transfer it to individual bowls then drizzle on top with the saffron syrup. Serve warm.
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