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Creamy coconut milk and cardamom rice pudding with blackberry compote, vegan and lactose free - Domestic Gothess

Coconut & Cardamom Rice Pudding With Blackberry Compote

Serves 4-6
Author Domestic Gothess

Ingredients

Rice Pudding

  • 100 g (1/2 cup) pudding rice
  • 800 ml (two cans (3.5 cups)) coconut milk
  • 250 ml (1 cup) water
  • 75 g (1/3 cup + 1tbsp) sugar
  • pinch salt
  • 3 cardamom pods bruised
  • milk as needed

Blackberry Compote

  • 250 g (9oz) blackberries
  • 25 g (2 tbsp) sugar
  • 1 tbsp water
  • 1 star anise optional
  • 1 tsp cornflour cornstarch mixed with a splash of water (optional)

Instructions

  1. Place the rice, coconut milk, water, sugar, salt and cardamom pods in a pan and bring to the boil over a medium-high heat then reduce the heat to low and cook at a gentle simmer for 35-40 minutes until the rice is tender and the liquid has reduced; stir the mixture regularly, especially towards the end of cooking.
  2. Once the pudding is at your preferred texture, remove the pan from the heat and discard the cardamom pods, pour into a bowl, cover and leave to cool then place in the fridge to chill. If, once the pudding has chilled, you find it to be too thick, stir in a little milk to loosen.
  3. To make the compote, place the blackberries, sugar, water and star anise in a pan and bring to the boil then reduce to a simmer for about 10 minutes until the blackberries have broken down.
  4. If you find the compote to be too liquidy (bear in mind that it will thicken a bit as it cools though), stir in a tsp of cornflour mixed with a splash of water then bring the compote back up to the boil and simmer for a couple of minutes until thickened. Discard the star anise.
  5. Serve the rice pudding hot or cold with the compote (also hot or cold).