Coconut red rice pudding with roasted cherries
200g red rice
500ml canned coconut milk
80ml maple syrup
1 tsp vanilla bean paste
Salt, a pinch
1 star anise
4 tbsp maple syrup, extra
125ml canned coconut milk, extra
25g flaked coconut, toasted
Place rice, coconut milk, water, maple syrup, vanilla paste, salt and star anise in a medium saucepan over medium heat; bring to a simmer.
Reduce heat to low; simmer, uncovered, stirring occasionally, for 55 mins or until rice is tender.
Discard star anise.
Meanwhile, preheat oven to 180°C.
Line an oven tray with baking paper.
Combine cherries and 2 tbsp of the extra maple syrup in a medium bowl; place cherry mixture on tray.
Bake for 20 mins or until cherries are soft and bubbling.
Combine extra coconut milk and remaining extra maple syrup in a small jug.
Serve warm rice pudding topped with roasted cherries, flaked coconut and maple coconut milk mixture.