Description
A creamy, comforting Coconut Milk Rice Pudding served with a vibrant tart cherry sauce. This dessert combines the richness of coconut and almond milk with the natural sweetness of arborio rice and cherries, offering a luscious, dairy-free treat perfect for any occasion.
Ingredients
Scale
Rice Pudding
- 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
Tart Cherry Sauce
- 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
- Cook the Rice: 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.
- Simmer the Pudding: Remove the lid and add 1 can coconut milk, 1 1/3 cups almond milk, 1/3 cup granulated sugar, 1/2 teaspoon vanilla bean paste or extract, and 1/2 teaspoon kosher salt to the cooked rice. Stir well to combine. Simmer uncovered over medium heat, stirring frequently, until the mixture thickens to a creamy pudding consistency, approximately 20 to 30 minutes.
- Set the Pudding: Transfer the pudding into a serving bowl. 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.
- Prepare the Cherry Sauce: In a small saucepan, whisk together 1/3 cup water, 1 tablespoon lemon juice, 2 teaspoons cornstarch, and 2 teaspoons granulated sugar until the cornstarch is fully dissolved.
- Cook the Sauce: Add 12 ounces of 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. Remove from heat and let cool for 5 minutes.
- Serve: Spoon the tart cherry sauce over the coconut milk rice pudding and enjoy this creamy, fruity dessert cold or at room temperature.
Notes
- For best results, use arborio rice for its creamy texture.
- You can substitute almond milk with any other plant-based milk if preferred.
- Pressing plastic wrap on the pudding surface prevents an undesirable skin from forming.
- The cherry sauce can be made ahead and refrigerated.
- This dessert can be served chilled or at room temperature based on preference.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: International
Keywords: coconut milk rice pudding, tart cherry sauce, vegan dessert, dairy-free pudding, arborio rice dessert, cherry sauce recipe
