Clementine and Tea Scented Rice Pudding

Nothing denotes the onset of the Christmas season more than a box of fresh clementines. A gorgeous blend of clementines steeped in Cointreau is the perfect pairing to a classic rice pudding infused with the floral and citrus notes of Lady Grey tea.

6 clementines
1/4 cup Cointreau (50 mL)
4 fresh mint leaves
3/4 cup U.S. medium grain white rice (175 mL)
1-1/2 cups strong brewed Lady Grey or Earl Grey tea (375 mL)
pinch salt pinch
4 cups whole milk (1 L)
1/2 cup granulated sugar (125 mL)
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.

Makes 8 servings.

PER SERVING: about 230 cal, 6 g pro, 4 g total fat (2 g sat fat), 41 g carb, 1 g fibre, 20 mg chol, 65 mg sodium. %RDI: iron 6%, calcium 15%, vit A 4%, vit C 45%

Recipe courtesy of the USA Rice Federation. For more recipe ideas, visit www.riceinfo.com.

More sweet finishes:

Dairy-less Fig and Raspberry Rice Pudding
Caramel Chocolate Rice Pudding Tarts
Chocolate cake with raspberries
Kellogg’s All-Bran Peach and Raspberry Crisp
Glazed Apple-Ricotta Tarts

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