Rice Pudding with Berry Compote

Rice Pudding with Berry Compote


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Enjoy this smooth rice pudding with enriched coconut milk topped with creamy berry sauce. Try it with different fruit combinations for a new and delicious taste every time.

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Serving Size / Yield

2 servings


  • 5 oz. raspberries
  • 5 oz. strawberries, chopped
  • 1/4 cup sugar
  • 2 tbsp orange juice
  • 1 1/2 cup water
  • 3/4 cup long grain rice
  • 2 1/2 cups coconut milk
  • 2 tsp orange zest
  • 1/2 tsp salt
  • 1/4 cup sugar
  • 1 egg

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Start off by adding the raspberries, strawberries,1/4 cup sugar, juice and water to a small saucepan and bring to a boil over medium-high heat. Stir occasionally. Turn the heat to a medium, and continue cooking for 8 to 10 minutes until it starts to thicken. The sauce will continue to thicken as it cools.
To make the rice pudding, add the water and the rice to a saucepan and bring to a boil over medium-high heat. Once boiling, turn the heat down to medium, cover the saucepan and cook for 8 minutes.
Add 2 cups of the coconut milk to the saucepan and stir. Stir in the orange zest, salt and sugar. Continue to cook for another 8 minutes. The rice will absorb most of the liquid and turn creamy.
Mix together the egg with the remaining 1/2 cup of coconut milk in a bowl. When whisked, add into the saucepan. Cook for a couple more minutes until the egg in the mixture cooks.
Let the rice pudding cool and then serve the rice pudding topped with the berry sauce.

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