Cranberry Pomegranate Rice Pudding
2½ cups of cooked white or brown rice
1 cup of frozen or fresh cranberries
½ cup of pomegranate arils
¼ cup of roughly chopped pistachios
¼ cup of sugar
2 tbsp maple syrup (optional)
2 cups of coconut milk (or 1 398ml can of coconut milk plus ⅓ cup of any other milk you have on hand to make up the difference)
pinch of salt
½ tsp vanilla extract
¼ tsp cinnamon (plus additional for dusting)
¼ tsp nutmeg
¼ tsp cardamom
Preheat the oven to 400 degrees F.
Mix the rice, cranberries, pomegranate arils and pistachios in a large bowl and pour into a 9×9 baking dish.
In a separate bowl whisk together eggs, sugar, maple syrup, coconut milk, salt, vanilla and spices until smooth and then pour over the rice mixture in the baking dish.
Sprinkle a small dusting of cinnamon on top of the pudding.
Place baking dish in a water bath – a large roasting pan filled with 1 inch of hot water will work – and bake in the oven for 40-50 minutes – the pudding is done when it starts to bubble, cranberry juices start to run and the top starts to brown.
Serve warm on its own or with a scoop of ice cream or whipped cream.