A Spanish inspired sugar and dairy free version of rice pudding using arborio rice, with warm fall spices of cinnamon and anise, finished with a layer of brulee.
Recipe by Valerie Azinge @mydigitalkitchen
Riz au Lait
Ingredients
- 1¾ cup (420 mL) coconut milk
- ½ cup (170 g) dairy free whipping cream
- ¼ cup (60 g) arborio rice
- 1 teaspoon (5 mL) vanilla bean paste
- ½ a cinnamon stick
- 2 star anise
- ⅛ teaspoon (0.5 g) sea salt
- 1 inch piece orange rind
- ⅓ cup (80 g) monk fruit or allulose sweetener
- Brulee torch
Directions
- Pour the milk and cream into a large saucepan, then add the vanilla bean paste, cinnamon stick, star anise and orange rind and bring to a boil over high heat, stirring constantly.
- Once the milk boils, turn the heat to low and remove the cinnamon stick, vanilla bean, sea salt and lemon rind. Add the rice and simmer for around 40-50 minutes, until cooked and slightly al dente.
When the rice is cooked, remove it from the heat. Add in the sweetener and mix well. Let it rest for about 10 minutes, then transfer to the refrigerator for 2-3 hours until chilled. - Divide the rice into ramekins and dust a layer of sweetener over the rice. Brulee with a torch and serve
