Coconut red rice pudding with roasted cherries

Prep 0 h : 10 m
Cook 1 h : 15 m


  • 200g red rice

    500ml canned coconut milk

    500ml water

    80ml maple syrup

    1 tsp vanilla bean paste

    Salt, a pinch

    1 star anise

    400g cherries

    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.