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Clementine and Tea Scented Rice Pudding

8 servings


Festive rice pudding with Cointreau-soaked clementines and aromatic Lady Grey tea.

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.

Medium Grain

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  • 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


Step 1

  • 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.

Step 2

  • 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.

Step 3

  • 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.

Step 4

  • 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.

Step 5

  • Spoon rice mixture into 8 individual ramekins or dessert bowls.

  • Spoon clementine mixture over top and garnish with cinnamon if desired.

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