Hello, young Padawan
That’s it, the days are getting shorter, the temperatures are dropping, and it’s time to bring out the blankets, the old movies or the good music, the candles, and all of the perfect autumner’s panoply, a.k.a, the autumn aficionados (you say New-Yorker, I say Autumner, lol, ed).
Yes, even you, the summer lover and passionate about panther thongs in Miami, you will love it. And I would even say that you will ask for more cold and pumpkin delights. You only need one more thing in your fall arsenal: a good warm snack. For that, don’t say more, I’ll take care of it.
Saffron, namely the stigmas of the pretty crocus flower (Crocus sativus), is a blessing. It takes very little to feel the flavors, and its benefits are numerous.
Naturopathic doctors are fond of it to help their patients to face the end of summer and back to school with serenity. Lack of energy, sleep, or feeling stressed? Saffron is here to soothe you and invigorate you in a positive way for your mood. It increases concentration, nervous balance, and general well-being. Its antidepressant virtues are recognized, it protects the brain from degenerative diseases and gloomy moods thanks to the carotenoid pigments it contains (crocin and crocetin, ed).
It is also a powerful antioxidant, which protects your cells against free radicals and oxidative stress. And, finally, it gives you beautiful skin and complexion.
Without a doubt, saffron is indeed a superfood.
For 4-6 servings
1 cup of organic French Camargue short-grain rice (or any short-grain or round grain rice you like).
2 cup of coconut milk
3 cup of oat milk
2 Tbsp brown sugar
3 pinches of vanilla powder or 1 vanilla pod from Madagascar (split in half)
4 or 6 saffron stigmas (depending on the desired strength and the quality of your spice. If this is your first time, put 4).
1 star anise
Optional : One to two handfuls of currants.
Pour the liquids, namely coconut milk, and oat milk, in a saucepan and bring to a boil.
Add the rice, sugar, all the spices, and cook over low heat for about 20 minutes. Stir slowly, without stopping, so that the grains do not stick.
Stop cooking when the rice is soft, even if there is still some liquid left: the rice pudding will thicken as it cools, and should remain very creamy. Conversely, it is always possible to add some oat milk or water if it is too thick. If you want to add currants, it’s now, just after you have put out the fire.
In your prettiest ramekins, verrines, or tea glasses, place a few spoonfuls of this sumptuous rice pudding with the scent of paradise.
You can choose to accompany it with a few pieces of finely sliced fresh apple for a nice hot-cold effect and bring a little crunch, as well as a good black tea with vanilla notes. For example, “Namaskar” from the brand Mariage Frères will be your best friend. If you prefer a Rooibos, meaning without theine, you can opt for “Rouge Bourbon”, from the same brand).
With all that, if you don’t have a great Sunday afternoon watching the rainfall, I eat my piano!