We have had a rather chilly start to Spring so warm Sunday puddings are still a thing round these parts. Having said that, this pretty pudding can be enjoyed hot or cold, so we’ll definitely be enjoying this beauty right through Summer!
This insanely satisfying bowl of goodness is good enough to eat on its own, but even better with a sweet and tangy cherry compote. Cherries are, hands down, the sexiest fruit in existence, don’tcha think? I adore this pudding, and I love how it turned out. It’s perfectly spiced, deliciously creamy and comforting, easy to make and, thanks to the cherries, it just looks reeeally good doesn’t it??
I hope you love this recipe as much as I do! It’s creamy, perfectly spiced, naturally sweetened, vegan and gluten-free.
As you can see I’m still at it with my recipes-for-two, however this clever little recipe can easily be doubled up for four or more people, so go on then, impress your besties / in-laws / neighbours with this yummiest of yummy puddings this weekend.
So excited for you to try this one out, lovelies! x
Spiced Cherry Rice Pudding for Two
Prep Time: 10min
Cooking Time: 15min
1/2 cup Arborio Rice
500ml Unsweetened Almond Milk
1/4 cup Agave Syrup
1 tsp Vanilla Extract
1 stick Cinnamon
1 Bay Leaf
1 Cardamom Pod
pinch Sea Salt
100g Pitted Cherries
1 tbsp Lemon Juice
1 tbsp Maple Syrup
2 tbsp Sliced Almonds
Place all rice pudding ingredients in a saucepan, bring to boil, reduce and simmer for 25min or until rice is cooked and tender, and pudding is creamy.
Meanwhile, place halved and pitted cherries, lemon juice and maple syrup in a small saucepan and heat gently for 10min to 15min until cherries become soft and juicy.
Meanwhile, place sliced almonds in a small pan and toast gently for 10min to 15min until golden brown and fragrant.
Remove rice pudding from heat, discard whole spices and adjust sweetness if necessary.
Serve rice pudding with cherry compote and garnish with toasted almonds.