Creamy, aromatic and delicious, this Persian-inspired rice pudding is a delightful dessert boosted by the mood-elevating benefits (and fabulous color) of saffron. Make this vegan treat any time you have leftover rice in the fridge and have fun with the toppings!
2 cups of leftover brown rice
1 15oz can coconut milk
2 cups almond milk
Heaped 1/4 cup sugar
1/4 teaspoon saffron
1/2 teaspoon cardamom
Pinch of salt
Place saffron in a small bowl and cover with 1 tablespoon of hot water. Set aside.
Place the leftover rice into a heavy bottomed pan. Add the coconut milk and almond milk to the pan and bring to a gentle boil. Add sugar, cardamom and saffron with its water, then turn down to a simmer.
Simmer for 15 to 20 minutes, stirring occasionally. If the rice pudding is looking dry, add more coconut or almond milk.
Finish rice pudding with the toppings of your choice! We love it with rose petals, pistachios, hemp seeds and cacao nibs.