Chilled Cherry Rice Pudding
A sultry chilled rice pudding topped with fresh cherries. Desserts don't get much more crispy and refreshing than this.
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Serves
4
Cherry
Caster Sugar
Water
Lemon
Whole Milk
Double Cream
Vanilla Pod
Cinnamon Stick
Butter
Pudding Rice
Egg Yolk
Pistachio
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Notes (4)
M
Marvin A.
14 days ago
Looks delicious! Is it okay to swap milk and cream for plant based (lactose free)?
Elena S.
14 days ago
·Admin
Hi Marvin! Yes, absolutely. You can swap the milk and cream for plant-based or lactose-free alternatives, and it should still work beautifully. Oat milk is the best all-rounder: it’s creamy, neutral in flavour, and cooks down well. If using coconut cream, expect a slight coconut undertone (which sounds obvious but it pairs nicely with cherry) and add a touch more vanilla or sweetener if your plant-based milks are unsweetened, to balance the flavour. Also make sure to simmer low and slow, as plant-based milks can split if overheated. Hope that helps!
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AysegüL Z.
2 months ago
This was amazing! Adding the egg yolks in the end is a fantastic twist, the rice pudding almost tasted like Italian gelato. My favorite rice pudding recipe so far!
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Abigail A.
7 months ago
This dish is incredibly vibrant and sweet with that perfect bit of tanginess. I made my own edits due to not having pistachios and added some chia seeds and mint as an alternative but the pistachios would be the perfect bit of crunch!!
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Alina H.
7 months ago
(edited)
This recipe is the most epic tasty stuff I’ve ever encountered. I used morello cherries as these are seasonal during summer in Norway. Worked just as well without the sugar added as morello cherries are quite sweet.