Clementine and Tea Scented Rice Pudding
- 6 clementines
- 1/4 cup (50 mL) Cointreau
- 4 fresh mint leaves
- 3/4 cup (175 mL) U.S. medium grain white rice
- 1-1/2 cups (375 mL) strong brewed Lady Grey or Earl Grey tea
- Pinch salt
- 4 cups (1 L) whole milk
- 1/2 cup (125 mL) granulated sugar
- Freshly grated cinnamon
- Peel rind and pith from clementines. Cut into segments reserving any juices in a bowl. Once segments have been cut, squeeze and reserve any remaining juices from the clementines membrane.
- In a small saucepan, combine reserved clementine juice, Cointreau and mint. Bring to boil over medium-high heat for one minute. Remove from heat and let cool for 10 minutes. Stir in clementine segments. Cover and let sit for at least 15 minutes and up to one day.
- In a large heavy saucepan, combine rice, tea and salt. Bring to simmer over medium-high heat; cover, reduce heat to low and simmer until the tea has been absorbed, about 15 minutes.
- Stir in milk and sugar. Cook uncovered, stirring occasionally, until the rice looks like a thick porridge, about 30 minutes. Do not overcook or the pudding will become solid rather than creamy.
- Spoon rice mixture into 8 individual ramekins or dessert bowls. Spoon clementine mixture over top and garnish with cinnamon if desired.