Saffron Rice Pudding

Pudding

• 150g (3/4 cup)

  Brown rice (uncooked), short-grain rice or basmati work best

  • Note: I prefer brown rice because I like the slight nuttiness it imparts, but you can pick white or brown. If using white rice, the cook time should be adjusted down to 25 minutes.
• 1000g (4 1/4 cups)

  Almond milk, or your favourite plant-based milk. Coconut milk would also work well.

  Alternative: You can also replace (1-to-1 ratio) some of the milk with canned coconut milk, or canned coconut cream, or add in 1 tablespoon of coconut cream powder for thickness.

  • Note: Whether you choose to use canned coconut milk or cream depends on your preference for taste, texture, and nutrition. I like my puddings light and creamy, so I tend to use just almond milk, maybe with a bit of coconut powder added in.

• Sweetener

  To taste

  Use the sweetener that best works for you. Here are some options:

  • 100g (1/2 cup)

    Coconut sugar

  • 130g (2/3 cup)

    Erythritol

  • 100g (1/2 cup)

    Monk fruit sweetener

  • 80g (1/2 cup)

    Stevia sweetener

  • 100g (1/2 cup)

    Xylitol

  • 103mL (1/2 cup)

    Agave nectar

  • 120g (1/2 cup)

    Date paste

  • Note 1: To confirm the amount for your specific product, follow the sweetener to sugar ratio recommended on the label.
  • Note 2: The amount of and type of sweetener in this recipe is fairly flexible, but keep in mind that a liquid sweetener would change the texture and may make it more runny. You may wish to reduce the milk.
• 10mL (2 teaspoons)

  Vanilla extract

  To taste
• 1/4 teaspoon

  Saffron

Toppings

• 24g (1/3 cup)

  Coconut flakes (unsweetened)

  To taste

  Optional
• 120g (1 pomegranate)

  Pomegranate

  To taste

  Optional
• 40g (1/3 cup)

  Pistachios, or other nuts or seeds

  To taste

  Optional
• 1 teaspoon

  Rose petals

  To taste

  Optional

Prepare

1. 1

   If you are using the instant pot, warm up about 100mL of the milk, and place a few strands of saffron in it. Allow to infuse for about 30 minutes. If you are not using a pressure cooker and choosing the stovetop method, no need to do this because you can add the saffron directly to your rice (unless you want to remove whatever remains of the saffron strands).

1. 2

   Rinse your rice until the water runs clear.

Method 1: Instant pot time! (Or other pressure cooker)

1. 3

   Place the milk (holding back the small amount with saffron), sweetener, vanilla extract and rice into the instant pot. Seal the pressure cooker.

1. 4

   Different models have different settings. I use the rice setting (high pressure) for 35 minutes. If you are using white rice, set to 35 minutes. Check your pressure cooker model for suitable times.

   Note:

   35 minutes is a more than usual for rice. After experimenting with times, I found that I really like the creaminess and texture after 35 minutes. But you know you. Put it for less if you want bite to your rice.

1. 5

   Allow a natural release. After it's vented to its satisfaction, stir in the milk with saffron.

1. 6

   If you'd like it more creamy, you can use the sauté function for a few minutes. If it's too firm, add in a splash of milk. Adjust to your desired consistency. Skip the steps in "Method 2" and head straight to "Finishing touches"

Method 2: Stovetop

1. 7

   If you'd rather make this in a pot on the stove, pick a sufficiently large pot, put the rice with about half the milk. Turn the heat to low-medium. Stir occasionally, gently, to avoid the rice sticking to the bottom of the pot.

1. 8

   Gradually add in the rest of the milk as the milk in the pot gets absorbed.

1. 9

   Keep this up for 30-50 minutes, depending on your rice and your desired texture. Keep an eye on it! 👀 Don't be me. I've burnt way too many pots doing rice pudding before I got the instant pot. Or I let the milk overheat and it made a mess over the stove. Watch like a hawk. 🦅

1. 10

   Once it's at your desired texture, add in the saffron, vanilla, and sweetener. Lower the heat a bit more. Allow to cook for a few more minutes until it becomes gold in colour!

Finishing touches

1. 11

   Portion out however you like. You can eat it warm, but it thickens more as it cools. So if you can (unless you like it warm), allow to cool.

1. 12

   Add your toppings, and enjoy!