Recipe: Coconut Milk Rice Pudding with Cherry Sauce

Coconut Milk Rice Pudding with Cherry Sauce

Serves: 4

Ingredients For the Rice Pudding

• 1½ cups water
• ¾ cup basmati rice
• 1 can (about 13.5-ounce) full-fat coconut milk
• 1⅓ cups unsweetened coconut milk
• ⅓ cup sugar
• ½ teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon cinnamon

Ingredients For the Cherry Sauce

• ⅓ cup water
• ½ tablespoon lemon juice
• 2 teaspoons cornstarch
• 2 teaspoons sugar
• 2 cups frozen cherries, pitted

Instructions For the Rice Pudding

1. In a medium sauce pan, bring the water and rice to a boil over high heat. Reduce the heat to low and cover. Let simmer until the water is fully absorbed, 10 to 15 minutes.
2. Add the coconut milks, sugar, vanilla, salt and cinnamon to the rice. Stir to combine. Let simmer uncovered, stirring frequently, until the mixture thickens into a pudding consistency, 20 to 30 minutes.
3. Transfer to a serving bowl and cover with plastic wrap to prevent a skin from forming. Let cool to room temperature or refrigerate until chilled.

Instructions For the Cherry Sauce

1. Place water, lemon juice, cornstarch and sugar in a small saucepan and whisk until the cornstarch is dissolved.
2. Add cherries and bring to a boil over high heat. Reduce the heat to medium and simmer, stirring occasionally, until the cherries are tender and the sauce is thickened, about 10 minutes. Let cool before spooning over the rice pudding.

Nutrition facts per serving: