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Rice pudding with Cherries & Salted Coconut Crumble

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Rice pudding with Cherries & Salted Coconut Crumble


10 mins


40 mins





Choc-Strawberry Bread & Butter Pudding Cake


  • 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


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Divide rice pudding among heatproof cups or serving bowls. Top with cherry mixture and salted coconut crumble.