Coconut Rice Pudding with Cherry-Lime Compote

I don’t know what brought this on, but I’ve been on a rice thing lately. Two out of the three dishes that I have posted last included rice, and now, here we have  a rice dessert! It must be carb cravings, haha. I know we’re supposed to be transitioning into summer and all, and eating light and refreshing foods, but sometimes a girl need comfort food during bikini season!

I tried to go with some sort of tropical flavors in this dish because, after all, it is June, but also because coconut + lime just happens to be one of my favorite flavor combinations to ever exist. For the actual pudding part, I tried to utilize pretty traditional flavors in the base: vanilla bean, nutmeg, dates… but then I threw in some coconut cream to change things up a bit. I wanted a bright, citrusy compote to top the rich, creamy rice pudding to lighten it up a bit and add some flair :]. I knew it would include lime, but the decision to pair that with cherries was solely based on the fact that I had some ridiculously tasty-looking Ranier cherries hanging out it my fridge.

I really love this dessert. It has a little bit of everything: creamy pudding, crunchy macadamias, and oozy cherry-lime compote. Mikey managed to eat nearly two bowls of the stuff, despite his misgivings about whether or not he actually even liked rice pudding, haha.

Coconut Rice Pudding

recipe adapted from here

serves 6

ingredients:

• 1 1/2 cups water
• 3/4 cup basmati rice
• pinch of salt
• 2 cups whole milk
• 1-13.5 ounce can of coconut cream (coconut milk may work, too)
• 1 whole vanilla bean, split and seeds scraped
• dash of freshly grated nutmeg
• 1/2 cup granulated sugar
• 3 dates, pitted and finely chopped
• Cherry-Lime Compote (recipe below)
• toasted and salted macadamias, chopped, to serve

1. In a  large, heavy saucepan, bring the water, rice, and salt to a simmer over medium-high heat. Reduce the heat to low and simmer for about 10 minutes until the water is absorbed.
2. Add in the milk, coconut cream, sugar, vanilla bean seeds and empty pod, nutmeg, and dates. Increase the heat to medium and cook for 35-45 minutes, stirring occasionally, until the mixture is soft and creamy.
3. To serve, divide the pudding among the bowls and top with the compote and a sprinkling of the macadamias.

Cherry-Lime Compote

recipe adapted from here

ingredients:

• 1 lb Ranier cherries, washed, pitted, and halved
• 3/4 cup water
• 1/4 cup freshly-squeezed lime juice
• 1/2 cup granulated sugar
• 1 tbsp cornstarch
• 1 tbsp Cointreau
• 1-2 tbsp lime zest

1. In a medium sauce pan, combine the cherries, water, lime juice, and sugar. Bring to a boil then reduce the heat to medium-low and simmer for 20-25 minutes, stirring occasionally.
2. In a small bowl, stir together the worn starch and Cointreau. Add that into the cherry mixture and stir to combine.
3. Return the cherry mixture to a boil and cook, stirring, for a minute. Reduce the heat to low and simmer for about 5 minutes until thickened.