The ultimate comfort dessert that is great for company too! The sweet-tart figs with honey-pomegranate syrup is the perfect match for this creamy, warm spiced rice dessert. Enjoy as much as I do this Coconut Rice Pudding with Fresh Figs!

INGREDIENTS: Medium Grain Rice: I use Arroz Rico Rice, 2 cups Coconut Milk, Pure Cane Sugar, Sea Salt, Ground Cardamom, Vanilla, Vanilla Bean Paste and 2 cinnamon sticks

Substitutions: Can use part milk or vegan milk (less coconutty flavor.) Use vanilla if vanilla bean gel not available (I find at Trader Joe’s.) Medium grain rice is a MUST!
This one is about $6.50 for 5 pounds of rice!

Let’s Make the Coconut Rice Pudding:

STEP 1:

In a heavy pot (I am using a 3 quart vintage enamel coated cast iron one.) Add 1/2 cup rice, medium grain and 1 cup filtered water. Bring to a boil, cover and simmer until firm, and the water has been mostly absorbed; 15 minutes.

STEP 2:

Add 1 1/2 cups coconut milk, 1/3 cup sugar, 1/4 t. sea salt, 1/4 cup ground cardamom, 1 t. vanilla, 1/2 t. vanilla bean gel and 2 whole cinnamon sticks.

Bring to a simmer and cover and cook for 15 minutes; will have thickened.

Will look like this: Easy!

HINT:

When you cook it slowly on the stove, the rice grains release their natural starches into the milk for a velvety, rich consistency.

STEP 4:

Now – to the thickened Rice Pudding add 1/2 cup canned coconut milk to the pot and stir. WHY? Will help loosen the pudding the the PERFECT consistency.

Pudding is now done. Cool, then refrigerate and serve when cold.

What’s to ♥️ about they Pudding?

An amazing creamy texture, not too sweet. Perfect for weeknights and wonderful to serve for company (it’s gluten free) – especially with the roasted honey figs!
~ Can also top with fresh berries or in season sliced peaches too.

• Perfectly cooked rice every time
• Natural tasting coconut flavor
• Don’t skip the cardamom – and earthy, spicy flavor I love
• Can last one week refrigerated in a glass container with a tight seal
• Fun to serve in ice cream cups (especially vintage footed ones)
• Really simple to make!
• Love raisins? Add 1/4 cup to the second step (think dried cherries too!)
• I use cinnamon sticks in the recipe rather than ground cinnamon, keeps the color of the pudding lighter; I prefer cardamom. (Cinnamon sticks are a must!)

Rice:

I use: Arroz Rico medium grain rice – moist, tender, and slightly sticky.
A Medium-Grain varietal that yields a tender, slightly sticky texture when cooked. Calrose rice, a Japanese variety is also great in this recipe.

Roasted Fresh Figs with Honey and Pomegranate Molasses:

Choose fresh just ripe figs, not too soft, cut them in half when pan roasting.
Fresh Figs are in season Mid-May through November in the U.S.

FLAVOR OF FRESH FIGS: A honeyed-sweet flavor (banana & strawberries) – little juicy and chewy – from the tiny seeds which add a subtle crunch.

One of my favorite fruits – fresh figs have a tender skin and a soft center that melts in your mouth. So tasty… and also beautiful. Black mission figs have deep purple-to-black skin and vibrant pink flesh inside.

Pomegranate molasses is fresh pomegranate juice that has been boiled down to a reduction until syrupy. It’s tangy with no added sugar! Available in supermarkets, international specialty stores and online.

I love making this Rice Pudding – really is the ultimate COMFORT FOOD!
When in season – the roasted fresh figs add wonderful flavor, with extra syrup to drizzle around the pudding.

Enjoy one of my favorite desserts! Gluten Free, Vegan and Vegetarian.
Karen

ALSO SEE: Karen’s Custard Rice Pudding with Berries
Baked in the oven – it stays creamy inside with a custardy top with a little caramelization.

ALSO SEE: The Perfect Fall Appetizer: Fall Crostini with Whipped Roasted Butternut Squash Goat Cheese and Fresh Figs

SEE ALL OF MY DESSERTS HERE!

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