Rice Pudding w/ Raspberry Coulis


For the Rice Pudding:

  • 3/4 Cups of Short Grain Rice (160g)
  • 1/4 Cup of Maple Syrup (60ml)
  • 1 Cup of Coconut Milk (250ml)
  • 2 & 1/2 Cups of Almond Milk (650ml)
  • Optional: Nutmeg

For the Raspberry Coulis:

  • 150g of Raspberries
  • 3 Tablespoons of Water
  • 1 Tablespoon of Honey or Maple Syrup

This is such a satisfying dessert- it’s super easy, so moreish and such a crowd pleaser. It couldn’t be easier and it’s just about one of the most comforting things ever. The raspberry coulis adds gorgeous colour and a little berry tartness but it’s also heaven just on it’s own with a little cinnamon.

Preheat the oven to 150’C.

Mix together the rice, maple syrup, coconut milk and almond milk in a medium saucepan. Bring it to a simmer and then pour the mixture into a casserole dish.

Sprinkle a little nutmeg over the top if desired.

Pop it in the oven for about 80-90 minutes.

During the last ten minutes of baking time, add the raspberries and water to a small saucepan on medium heat. Let it simmer gently for 5-10 minutes until thick and sweet.

Serve the rice pudding hot from the oven with a little raspberry coulis on top.




4 Comments to Rice Pudding w/ Raspberry Coulis

  1. Julie says:

    Short grain rice ? Is this pudding rice ?

  2. Ciara says:

    Would brown rice work with this? Thanks