The beautiful yellow, gold colour of the delicate saffron threads makes this an unexpected and vibrant dessert option.
125 g arborio rice
1¼ cups (300 mL) water
1 cup (250 mL) coconut milk
50 g sugar
1 vanilla bean, split, scraped
pinch saffron threads, approximately 1 Tbs
garnish dried cherries or cranberries soaked in warm port or brandy
garnish toasted coconut
- In a medium saucepan on medium heat, combine water, coconut milk, sugar, vanilla bean and saffron threads until hot. Reduce the heat to low, strain out the saffron threads and set aside.
- Place the rice in a medium size pot over medium-high heat. Slowly add 1 cup (250 mL) of liquid at a time gently stirring until the liquid has been absorbed before adding the next.
- The whole process should take approximately 45 minutes, until the pudding is thick and creamy and the rice is tender with a slight bite.
- Spoon into serving bowls, top with toasted coconut and dried cherries and a drizzle of port.