Rice pudding is one of those comfort foods that can be made a thousand different ways. The trick is to find the flavor and consistency that makes your heart happy! I grew up eating rice pudding made with milk, sugar, vanilla, and raisins which is good! But, if given the choice between that and one made with coconut milk and topped with fresh fruit I’m going to go with the latter every time 😁.
Tips for making a rice pudding
I have made this in the oven and stovetop. They are both good! The stovetop version is more creamy and everything is blended well. And the oven version ends up with the rice on the bottom of the dish and all the milk, cinnamon, etc. is on top. This isn’t a bad thing but, I do prefer the stovetop version!
For the best results when cooking rice pudding a cast iron dutch oven is your best friend. Cooking is more consistent and the liquids will not cook down as fast which gives the creamiest rice pudding. I leave the heat low and the lid remains on the dutch oven except when stirring. Also, I use this dutch oven with the lid to make the baked version of this recipe.
What is a compote?
A compote is either whole pieces of fruit or large fruit chunks that are usually cooked in a sugar syrup. This fruit topping recipe is a raw fruit compote made by marinating the fruit in sugar and lime juice until a syrup is formed naturally. Leave this overnight in the refrigerator and you will have lots more syrup! And it is delicious over cake or ice cream and of course rice pudding 😉
The flavors of coconut, lime, and the fresh fruit are what makes this pudding so delicious. A great alternative to oatmeal in the mornings!
Another favorite recipe using coconut milk is here.
***This post may contain affiliate links.
Rice Pudding with Strawberry-Blackberry Compote
Ingredients
- 2 cups brown rice, uncooked
- 3 cups whole milk
- 1 cup coconut milk
- 1 tsp vanillla
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp salt
- 2/3 cup sugar
- 2 cups chopped fresh strawberries
- 2 cups fresh blackberries
- 1 lime, zested & juiced
- 1/4 cup granulated sugar
Instructions
- Stir first 8 ingredients together into a 5 qt. stock pot.
- Cook over low heat stirring frequently until the liquid is reduced and rice is done. Usually 25-30 minutes. Cool slightly.
- Zest and juice one lime. Mix with the strawberries, blackberries, and sugar. Set aside for at least 30 minutes while the rice pudding is cooling. Stir well before serving.
- Ladle pudding into serving bowls and top with the fruit compote. Enjoy!
[…] The most recent recipe from my blog that I am loving is Rice Pudding with Strawberry-Blackberry Compote. […]