My mum always made the classic rice pudding that consisted of milk, cinnamon and raisins. It was so darn good, and perfect. She recently had tweaked it for me and started using almond milk instead of regular milk, a change I very much welcomed.

Lately, I've been making batch upon batch of rice pudding, and I have been making it every which way. With almond milk, with rice milk, testing different rices and different fruit combinations. As I'm sure you've guessed, this combination right here hit it out of the park. Jasmine rice, coconut and cherries play very nicely together.






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  • 3 cups fresh cherries, halved and pitted drizzle of maple syrup
  • 1 tsp vanilla
  • 1 pinch of salt
  • 1½ cups jasmine rice
  • 2 cans of full-fat coconut milk (480 ml)
  • ⅓ cup maple syrup
  • seeds from 1 vanilla bean plus 1 tbsp vanilla extract (or 2 tbsp vanilla extract)
  • ¼ tsp salt
  • ½ cup shredded coconut, or coconut strips (lightly toasted at 180˚C for 5-7 minutes)


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time (optional) 1 hour

Pre-heat the oven to 200˚C.

Place the cherries, a drizzle of maple syrup, 1 tsp of vanilla, and a pinch of salt into a 23 cm round or a 20 cm x 25 cm baking dish. Bake for 20-25 minutes, until the cherries are soft and bubbly.

To make the rice pudding, place the rice, coconut milk, maple syrup, vanilla, salt and 1 cup water in a medium sauce pan. Bring to a boil over medium heat, then reduce to a simmer. Simmer gently, uncovered, for about 30-40 minutes. The consistency of the rice is more important than the time it takes. Once most of the liquid has been absorbed (you want a slight creaminess, but not too much liquid), and when the rice has been cooked, you are done. If too much of the liquid has been absorbed and the rice is not cooked through, add a little more water until it is cooked.

To serve, pour the rice pudding over the roasted cherries. Finish with the toasted, shredded coconut, and place it in the fridge until it sets, about 30 minutes.


• You can serve this warm or cold, or you can store it in the fridge in an airtight container for a couple of days and reheat.


Recipe from What’s Cooking Good Looking by Jodi Moreno, with photographs by Jodi Moreno.