Kirsch Cherries with Coconut Rice Pudding

coconut ricepudding

After tasting various dishes made from rice at Hyper Japan, it made me think of a rice pudding recipe I wrote some time ago using flaked rice. Flaked rice is dehusked rice that is then rolled to flatten it in a similar process to rolling oats. Flaked oats can be eaten* raw or cooked and are easy to digest.

Usually rice pudding can take a long time to make well, but by using flaked rice you can cut down the cooking time dramatically.  I’ve cut down the amount of sugar in the rice pudding, which allows the coconut flavour to shine through.

Ingredients (serves 3-4)
125 g  (5 oz) Flaked pudding rice
500 ml (1 pint) milk
250 ml (½ pint) whipping cream
400 g (1lb) ripe washed cherries
1 vanilla pod
3 Tbsp Kirsch or cherry liqueur
60 g (2 ½ oz) Caster sugar
1 small coconut

  1. Cut the stones out of the cherries then soak them in the Kirsch
  2. Place the rice, milk and cream into a medium non-stick pan and simmer for 8-10 minutes stirring occasionally then remove from the heat.
  3. Cut open the vanilla pod, scraping out the seeds and add them to the rice pudding.
  4. Shred the empty vanilla pod into thin strips and reserve. You can tie the vanilla pods stripes into little knots if you like to ( as I have done).
  5. Poke 2 holes into the coconut and pour the coconut milk into a bowl, then strain the milk into the rice pudding.
  6. Use a hammer to break open the coconut into pieces, and then carefully prise the coconut away from the shell.
  7. Peel the brown skin away from the coconut then grate it using the course part of the grater. How much coconut you grate depends on the size of the coconut but grate at least half.
  8. Add the grated coconut and 2/3 of the sugar to the rice pudding and cook on a low heat until the sugar has melted. The remove from the heat and keep warm.
  9. Heat a large non-stick frying pan and then add the remaining sugar.
  10. Cook the shreds of vanilla pod in the sugar for 3-4 minute and remove them from the pan.
  11. Now add the cherries and cook them on a high heat for 3-4 minutes tossing them several times.

To Serve
Divide the rice pudding into 4 warm bowls then spoon over the cherries and a couple of vanilla pod shreds.

Chef’s Tip
Using a fresh coconut for this recipe makes a huge difference to the taste and is well worth the effort.  You can substitute a cherry liqueur if you can not find Kirsch, the main thing is to use a liqueur that has a good cherry taste rather than a cherry brandy.

* To eat flaked rice without cooking it you need to soak it for about 4 hours in milk or almond milk first.

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32 thoughts on “Kirsch Cherries with Coconut Rice Pudding”

  4. Homemade Ready-Brek! The oats sound like poha? (Indian rice porridge from flattened grains?) If so this is a good extra excuse to finally find and try some.

    Liked by 5 people

    Reply

  7. I’m happy to see the rice can be soaked in almond milk. For those of us who cannot tolerate dairy very well it is welcome that now many things can be done with almond milk and that it is readily available. This does look delicious!

    Liked by 5 people

    Reply

    1. Thank you Patrick for your kind words, they are appreciated. I love visiting your blog and seeing all of your creative work. Have you made any progress on your idea of having Paisley designs based on cities?
      Best Wishes
      Kevin

      Liked by 2 people

      Reply

      1. We’re both in the business of being creative. The feeling’s mutual! I haven’t had a chance to make any “city paisleys” yet (your excellent idea). I’ve been tied up with other projects. The new Paisley Prince Songbook seems to be taking off in US with women wanting to make their own clothes with the fabric! I’ve sold approx 100 products in it’s first month and lots of fabric.
        Hope your projects this year are going great!
        best wishes
        Pat

        Liked by 3 people

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