Rice pudding with oriental spices
1 cup of round rice
2 cups of water
3 cups of coconut milk (or cow’s milk)
4 to 5 tablespoons of brown sugar
2 tablespoons of grated coconut
1 pinch of ground cardamom
1 cinnamon stick
A few saffron strands (5-8 pieces)
1 pinch of Espelette pepper
1 to 2 tablespoons of dried cranberries (or raisins)
Bring the rice and water to a boil in a saucepan. Lower the heat and simmer. When the rice absorbs the liquid, stir in the coconut milk, grated coconut and sugar. Add all the spices (cardamom, cinnamon stick, saffron, Espelette pepper) and cook over low heat until the rice is well cooked through (but still with a lot of sauce). Towards the end of cooking, add the dried cranberries.
Divide the dessert into individual bowls and let cool (don’t forget to remove the cinnamon stick). Serve at room temperature or cold.