Name: Coconut Milk Rice Pudding with Tart Cherry Sauce Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: International
Ingredients: 1 1/2 cups water; 3/4 cup arborio or sushi rice; 1 (about 13.5-ounce) can full-fat coconut milk; 1 1/3 cups unsweetened almond milk; 1/3 cup granulated sugar; 1/2 teaspoon vanilla bean paste or vanilla extract; 1/2 teaspoon kosher salt; 1/3 cup water; 1 tablespoon freshly squeezed lemon juice; 2 teaspoons cornstarch; 2 teaspoons granulated sugar; 12 ounces fresh or frozen sweet cherries, pitted (about 2 cups)

Ingredients

1 1/2 cups water

3/4 cup arborio or sushi rice

1 (about 13.5-ounce) can full-fat coconut milk

1 1/3 cups unsweetened almond milk

1/3 cup granulated sugar

1/2 teaspoon vanilla bean paste or vanilla extract

1/2 teaspoon kosher salt

1/3 cup water

1 tablespoon freshly squeezed lemon juice

2 teaspoons cornstarch

2 teaspoons granulated sugar

12 ounces fresh or frozen sweet cherries, pitted (about 2 cups)

Instructions

Step 1: Bring 1 1/2 cups water and 3/4 cup arborio or sushi rice to a boil in a medium saucepan over high heat. Once boiling, reduce heat to medium, cover, and simmer until the water is fully absorbed, about 10 to 15 minutes.

Step 2: Remove the lid and add the coconut milk, almond milk, 1/3 cup sugar, vanilla bean paste or extract, and kosher salt to the rice. Stir well to combine.

Step 3: Simmer the mixture uncovered over medium heat, stirring frequently, until it thickens to a creamy pudding consistency, approximately 20 to 30 minutes.

Step 4: Transfer the pudding into a serving bowl and press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Allow it to cool to room temperature, then serve immediately or refrigerate until chilled.

Step 5: In a small saucepan, whisk together 1/3 cup water, lemon juice, cornstarch, and 2 teaspoons sugar until the cornstarch is fully dissolved.

Step 6: Add the pitted cherries to the saucepan and bring the mixture to a boil over high heat. Reduce heat to medium and simmer, stirring occasionally, until the cherries are tender and the sauce thickens, about 10 minutes.

Step 7: Remove the cherry sauce from heat and let it cool for 5 minutes.

Step 8: Spoon the tart cherry sauce over the coconut milk rice pudding and enjoy this creamy, fruity dessert cold or at room temperature.

Tips & Variations

Use arborio rice for a creamier texture, or sushi rice as a suitable alternative.

If you prefer a sweeter pudding, increase the sugar in the rice mixture by a tablespoon.

Try substituting sweet cherries with fresh berries or cooked plums for a different fruit flavor.

For a richer pudding, chill it overnight to allow the flavors to meld further before serving.

FAQs

Can I use a different type of milk instead of almond milk?

Yes, you can substitute almond milk with other plant-based milks like soy, oat, or coconut milk for extra creaminess. Dairy milk also works if you prefer.

How do I prevent the pudding from forming a skin?

Pressing plastic wrap directly onto the surface of the pudding as it cools helps prevent a skin from forming. Stirring occasionally during cooling can also help if you aren’t using plastic wrap.