Coconut Rice Pudding With Berry Compote
Serves 4
Ingredients
Rice Pudding
- 115 g (½ cup + 1 Tablespoon) pudding rice or risotto rice
- 800 ml (two cans (3.5 cups)) full fat coconut milk
- 150 ml (½ cup + 2 Tablespoons) water (more as needed)
- 75 g (⅓ cup + 1 Tablespoon) sugar (more or less to taste)
- pinch salt
- 2 cardamom pods bruised (optional)
Blackberry Compote
- 250 g (9oz) blackberries (or mixed frozen berries)
- 1 Tablespoon sugar (more to taste)
- 1 Tablespoon water
- 1 star anise (optional)
- 1 teaspoon cornflour (cornstarch) mixed with a splash of cold water (optional)
Instructions
- Place the rice, coconut milk, water, sugar, salt and cardamom pods in a pan and bring to the boil over a medium heat.
- Reduce the heat to low and cook uncovered 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. It may still seem a bit runny when it is done but it will thicken considerably as it cools.
- Once the pudding is cooked, remove the pan from the heat and discard the cardamom pods, pour into a bowl, cover and place in the fridge to chill. If, once the pudding has chilled, you find it to be too thick, stir in a little milk or water to loosen.
- To make the compote, place the berries, sugar, water and star anise in a pan and bring to the boil then reduce to a simmer for about 5 minutes until the berries have softened.
- 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 teaspoon of cornflour mixed with a splash of cold water then bring the compote back up to the boil and simmer for a minute until thickened. Discard the star anise.
- Serve the rice pudding hot or cold with the compote (also hot or cold).
Notes
- See post above for tips, details and step-by-step photos.
- If you prefer a very thick rice pudding you can omit the water. The higher the fat content of the coconut milk, the thicker and creamier the pudding will be once chilled.