Author Notes
I have never been a big fan of traditional rice pudding. But with the addition of coconut milk and raspberry compote, this rice pudding is something special. —ajinthekitchen
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Ingredients
- For the Rice Pudding
-
2 ounces
long grain rice
-
8 ounces
heavy cream
-
8 ounces
coconut milk
-
2 ounces
sugar
-
1 ounce
butter
-
1
vanilla bean, split
- For the Raspberry Compote
-
8 oz
fresh raspberries
-
2 tablespoons
Chambord Raspberry Liqueur
-
2 tablespoons
confectionary sugar
Directions
-
Wash the rice well and drain. In a heavy sauce pan, bring the cream and the coconut milk to a boil. Add the rice and stir.
-
Add the sugar, split vanilla bean and butter to the sauce pan.
-
Simmer for approximately 45 minutes, or until the rice is tender. Place cooked pudding in 4 small molds or decorative glasses.
-
Place half of the raspberries, the Chambord and the confectionary sugar into another pan.
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Bring to a boil and simmer a few minutes until the mixture thickens. Puree in a food processor (or blender) until smooth. Pass the raspberry mixture through a fine mesh sieve to remove seeds. Let cool to room temperature.
-
To serve, drizzle raspberry compote and the remaining raspberries around the base of the pudding. Enjoy.
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