This post is sponsored by Hinode. All views and opinion are my own.
You need the perfect rice to make the perfect rice pudding! @hinoderice has it all! I’ve used @hinoderice Plus+ Blend to make this delicious Coconut Milk Rice Pudding With Saffron Cardamom Syrup and Citrus Salad!
@hinoderice Plus+ Blend combines the soft, sticky texture of white Calrose Rice with the nutritional benefits of whole-grain brown rice into one dish. The Hinode Rice Calrose Plus+ Blend is a versatile rice that can be used in creating anything from sushi rolls to rice pudding.
This rich, delicious coconut milk rice pudding made with @hinoderice is served with saffron syrup infused citrus salad! It’s not too sweet and has beautiful flavors of coconut milk, cardamom and saffron! So comforting and delicious and it makes a perfect and beautiful dessert! I wouldn’t mind having a bowl of this rice pudding for breakfast as well! Who’s with me??
@hinoderice products can be found in Safeway, Save Mart, Lucky, Raley’s and Nugget Supermarket.
Here you go with the recipe!
Coconut Milk Rice Pudding With Saffron Cardamom Syrup and Citrus Salad
Ingredients:
Coconut milk rice pudding:
Hinode Rice Calrose Plus+ Blend – 1 cup
Coconut milk – one 13 oz can
Whole milk – 1 cup
Water- 1 cup
Granulated sugar – 3-4 tbsp
Cardamom powder – 1 tsp
Vanilla extract – 1 tsp
Large Egg yolk – 2 number
Coconut milk -1/2 cup
Vanilla extract – 1 tsp
Coconut whipping cream / Heavy whipping cream- 1 cup
Powdered sugar- 4 tbsp
Citrus salad:
Any variety of segmented seasonal citrus.
Syrup:
Sugar – 1 cup
Water- 1 cup
Cardamom pods-4-5 number crushed
Saffron a generous pinch
Lemon juice 1/2 tsp
Method:
For the rice pudding, in a pot put the rice, water, coconut milk, whole milk, sugar, cardamom powder, and vanilla extract. Bring the mixture to a boil then simmer in low to medium heat for 45 mins till the rice is done. Switch off and remove the pot and set aside. In a bowl, whisk together egg yolks, coconut milk, and vanilla extract. Quickly pour this into the rice pot stirring continuously to avoid scrambling of eggs. Transfer the pot back to the stove and simmer for three minutes for the egg mixture to cook. Switch off and set aside to cool completely. Once cooled, place the rice pudding in a glass bowl and wrap it using a plastic wrap with the wrap touching the surface of the pudding to avoid skin formation. Refrigerate it.
Beat the whipping cream along with powdered sugar to soft peaks. And fold in the whipped cream to the rice pudding just before serving.
Serve the rice pudding with the citrus salad and the saffron syrup!
Syrup:
Simmer the ingredients listed under syrup for 6-10 mins. Drizzle over the citrus salad and set aside.
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