Coconut rice pudding with cardamom and kirsch cherries

Coconut rice pudding with cardamom and kirsch cherries

By
From
Roasting Tray Magic
Serves
6
Cooking time
100 mins
Photographer
Faith Mason

Most countries have their own version of rice pudding, and this has a bit of a Scandinavian vibe, with the inclusion of cardamom, a favourite Nordic spice. It’s a great dessert but also does nicely for breakfast if there’s any left over.

Ingredients

Quantity Ingredient
30g unsalted butter, chopped into pieces, plus extra for greasing
400ml can coconut milk
1.3 litre whole milk, or more if needed
200g pudding rice or other short-grain rice
50g golden caster sugar
3 cardamom pods, crushed with the side of a knife
3 short strips of lemon zest
pinch sea salt
1 whole nutmeg, grated
1 can or jar of black cherries in kirsch syrup, (any kind of non-boozy syrup is also fine)

Method

  1. Preheat the oven to 150°C and generously butter a 30 x 20 x 5-cm roasting tray or dish.
  2. Pour both the milks into the prepared roasting tray and stir well, breaking up any thick blobs of coconut milk with the back of a spoon. Stir in all the remaining ingredients, except the cherries.
  3. Bake for 1 1/2 hours, stirring halfway through, until the rice is tender and creamy. Add a splash more milk if the rice threatens to dry out before it’s cooked.
  4. Remove the cardamom pods before serving with the black cherries and syrup spooned over.
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