More like Riz O Le if we’re getting technical, for this is a diary-free rice pudding recipe. In preparation for my upcoming trip to St Barths, I’ve been hard at work experimenting with an allergen free diet. For the past two weeks it’s been eating sans diary, gluten, and sugar; this way of eating is based on clean unprocessed foods and aims to decrease inflammation in your system. I must say the effects are and have been tremendous; helping mood, sleep, energy, and over all physical health- plus it doesn’t hurt bikini lines either!
So I give you my Blood Orange Riz au Coco Lait.
Juice of the last blood oranges of the season provides a perfect base to create a slightly sweetened fruit soup. While Tahitian Vanilla, Coconut and Rice Milk bring levity to a once heavy rice pudding…
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| The last of the Bloods! |
Fresh segments of the fruit combine with toasted coconut shavings for clean tang and texture. A little coconut tuile cookie is always optional, but fun for someone (like my husband) who is not adhering to the allergen-free diet…
This divine dessert combines flavors inspired by my two favorite islands, Manhattan and St Barths, and when served chilled, as this preparation suggests, it seems rather perfect for this lovely warm spell we are all so enjoying in NYC.
The last of the bloods, means it’s the beginning of spring in my book. So in honor of seasonality and sustainability, make this quick and easy dessert while you still can!
It’s a no regrets rice pudding, so anyway you sip and savour it you can never feel guilty. Your body will thank you….
Coconut Riz au/sans Lait with Blood Orange Soup
Serves 4
I must admit that the recipe does use a small amount of Vegan can sugar, so I make this at the end of my allergen free cleanse as I slowly reintroduce some generic elements into my eating plan. Otherwise, enjoy when and however you wish!
Ingredients
1 cup light coconut milk
1 cup full fat coconut milk
1 cup rice milk
1 cup water
1/2 cup aborrio rice
1/3 cup vegan cane sugar
1 seeded vanilla bean (preferably tahitian)
1 tsp Madagascar vanilla extract
1/2 tsp ground cinnamon
few gratings of fresh nutmeg
1/2 cup shredded coconut, toasted
1-2 blood oranges segmented for garnish
Blood Orange Soup
this is a large batch that I make to use in seasonal cocktails, you can always make half this amount and have plenty
3 cups Juice of Blood Oranges (for reference 6 small blood oranges make about 1 cup)
Agave Nectar to taste, add in teaspoons or 1 cup sugar and 1/2 cup water, combined, heated and cooled to make a simple syrup.
Method
1. For the Blood Orange Soup: Juice all blood oranges and combine with agave or simple syrup to taste. Strain through a fine mesh sieve and let cool completely covered in the fridge. Last for one week.
2. For the Rice Pudding: place all milks, rice, and can sugar in a medium sauce pot and bring to a quick boil, stirring a few times to insure the rice does not catch on the bottom of the pan and burn. Then bring to a simmer, add in the vanilla seeds and pod and let simmer on medium low heat for approximately 30 minutes, stirring occasionally to prevent burning.
3. While the pudding simmers toast the shredded coconut in a dry pan on medium high heat to just golden, reserve. Segment the blood oranges and reserve covered in the fridge.
4. When the rice is cooked and the mixture comes to a desired thick consistency remove the vanilla pod, add the vanilla extract, cinnamon and nutmeg and stir. Turn off the heat and cover the top of the rice pudding with plastic wrap to prevent the pudding from forming a surface “skin.” Let the rice cool to room temperature.
5. Meanwhile wrap individual molds with plastic wrap, and when the pudding has cooled spoon the pudding into four even and lined molds, banging out the air once or twice as it settles. Cover with another sheet of plastic wrap and chill in the fridge for a few hours or overnight.
6. To plate? Remove the top layer of plastic wrap and invert the pudding into a shallow bowl dish. The mold should freely come off, and then gently peel back the plastic wrap surrounding the pudding.
7. Pour the blood orange soup gently around the pudding to desired level.
Garnish with blood orange segments and a generous amount of toasted coconut, and enjoy enjoy enjoy!
Dessert amongst winter’s last barren branches says that spring surely isn’t far away…
With love,
Darcy Jones
