Coconut Rice Pudding With Raspberry Compote recipe is straightforward and can be cooked in less than half an hour.
~500 ml whole milk (more if needed)
250 ml coconut milk
a pinch of salt
1/2 vanilla pod, split lengthways, seeds scraped out
150 g short grain white rice
1 tbsp butter
50 g sugar
optional: 100 g heavy cream
150 g raspberries (frozen or fresh)
2 tbsp sugar
In a big pot bring milk, coconut milk, salt, bits of vanilla seeds with the shell to a boil. Include the rice and give it a boil on low to medium heat for approx. 25 minutes. Take care to stir frequently if not the rice might easily stick to the bottom of the pan.
In the meantime make the raspberries stuff: Heat the (frozen) raspberries with 2 tbsp sugar and a small amount of water (3-4 tbsp) in small saucepan and add sugar to taste. Put aside.
Take away the vanilla pod after 20 minutes, include the butter and the sugar (sweeten to taste) and cook until the rice has just the right bite to it. If the rice has by now absorbed too much of the liquid, include more milk or coconut milk, as the rice will further settle while it chills. Like a good risotto the final rice pudding is believed to have a smooth and soft texture. (Optional: those not anxious about extra calories can pick up creamy texture – and taste with a big spoonful of whipped cream, too.)
Fill into already set yogurt glasses, include raspberry compote and let cool off to some extent. Seal the glasses with cling film and some kitchen yarn, then take to the fridge, where they keep well for a few coming days.