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« Recipe: Coconut Rice Pudding with Raspberry Compote »

Coconut Rice Pudding with Raspberry Compote

Yield: 4 servings


For the Rice

6 Tbsp long grain rice

1 c heavy cream

1 c coconut milk

1/4 c sugar

2 Tbsp butter

1 vanilla bean or 1 t pure vanilla extract

For the Compote

1/2 pt fresh raspberries, plus additional for decorating

2 Tbsp Chambord Raspberry Liqueur

2 Tbsp sugar


Wash the rice well and drain.

In a heavy gauge sauce pan, bring the cream and coconut milk to a boil. Add the rice and stir.

Reduce the heat, and add the sugar, split vanilla bean and butter to the pan. Simmer slowly for approximately 45 minutes or until the rice is tender. Stir the pudding intermittently to prevent sticking.

Spoon cooked pudding into 4 small molds or decorative glasses.

To make the compote: Place the raspberries, Chambord and sugar into a clean pan. Bring to a boil and simmer for a few minutes until the mixture thickens. Pass the 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.