Fragrant Rice Pudding
Gathering with people whom I consider to be part of my heart family, my soul family, my tribe, tend to be near and dear to me. They speak to a part of my heart and soul on a level beyond which I am capable of fully expressing using written language. One way I choose to express myself is through the food I bring and what I feel called to make.
I hadn’t planned on making this dish, in particular, but something resonated inside me that said “yes.” Fragrant, sensual, appealing to not only the palate but something deep inside us…
Fragrant Rice Pudding (serves a lot)
Ingredients:3 c. uncooked, rinsed Jasmine Rice
2 c. water
4 c. coconut milk
2 cinnamon sticks
handful of cardamom seeds/pods
1 TB fennel seeds
1 tsp. sea salt
2 pinches of lavender
zest of 1 orange
8 oz. golden raisins
maple whiskey (enough to cover the raisins)
chopped pistachios (to taste)
- Soak the golden raisins in enough maple whiskey to cover them.
- Place the rice, water, and coconut milk in a large non-stick pan.
- Add the fennel, sea salt, lavender and stir.
- Wrap the cinnamon sticks and cardamom in cheesecloth. Place the bundle in with the rice.
- Cook over medium to low heat, stirring frequently until most of the liquid is absorbed and the rice becomes tender. This took ~45min – 1 hr. Think “dessert risotto.”
- Strain the raisins and add them to the cooked rice mixture. Add the chopped pistachios and top with orange zest. Stir.
- Place in a bowl for family style serving, or in individual bowls for an added touch. Edible flowers, if you have access to them, would elevate the dish even more.
This can be served warm or cool.
You know what to do. 😉