Rice pudding with cherries and salted coconut crumble
Craving something sweet? This rice pudding uses up basic pantry items, making it a budget-friendly option.
Note: + cooling time
- 400ml coconut milk
- 1 1/2 cups (375ml) milk
- 1/2 cup (100g) arborio rice
- 1/4 tsp sea salt flakes
- 1/4 tsp ground cinnamon
- 1/3 cup (75g) caster sugar
- 680g jar pitted morello cherries, drained reserving liquid
Salted coconut crumble
- 1/2 cup (75g) plain flour
- 40g unsalted butter, melted
- 1/4 cup (55g) caster sugar
- 3/4 cup (35g) flaked coconut
- 1/2 tsp sea salt flakes
To make the salted coconut crumble, preheat oven to 170°C. Line a baking tray with baking paper. Combine the flour, butter, sugar, coconut and salt in a bowl. Spread the coconut mixture over the lined tray. Bake for 10-15 mins or until golden brown. Set aside to cool.
Combine the coconut milk, milk, rice, salt, cinnamon and 1 tbs sugar in a medium heavy-based saucepan. Bring to the boil over medium-high heat. Reduce heat to medium-low and cook, stirring occasionally, for 25 mins or until the rice is tender and the liquid is almost absorbed. Set aside for 5 mins to cool.
Meanwhile, place the reserved cherry liquid and remaining sugar in a medium saucepan over medium heat. Cook, stirring often, for 5 mins or until syrup thickens slightly. Add cherries and stir to combine. Set aside to cool slightly.
Divide rice pudding among heat-proof cups or serving bowls. Top with cherry mixture and salted coconut crumble.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.