I am not a huge fan of rice pudding. My mother made it when I was growing up, but normally I took a pass when it was served. This recipe, however, dazzles with the addition of coconut milk and a fresh raspberry compote.
This is a very easy recipe to make, but it requires some babysitting (in the form of occasionally stirring the pot). As a result, I like to cook the pudding when I am in the kitchen preparing something else.
After the pudding is done, you can spoon it into decorative glasses or place it into individual molds. I used a silicon baking pan, which made 4 (individual) dome shaped servings.*
The raspberry compote has 3 ingredients: fresh raspberries, sugar and Chambord Raspberry Liqueur. Once the mixture comes to a boil, it only takes a few minutes for it to thicken. I have seen recipes which suggest putting the mixture into a food processor (or blender) after it cooks, but I find this step is unnecessary. In my experience, the berries break down (on their own) while the compote is cooking. To complete the sauce, strain it through a fine mesh sieve to remove the seeds.
This is a delicious do ahead dessert, which tastes best served at room temperature. I hope that you enjoy it.
Click here for the recipe.
*If this seems too fussy, you can also chill it in a serving bowl, and let your guests serve themselves -- with the compote and fruit on the side.
