• 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
  • 2 eggs
  • 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


  1. Preheat the oven to 400°F.
  2. Mix the rice, cranberries, pomegranate arils and pistachios in a large bowl and pour into a 9×9 baking dish.
  3. 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.
  4. Sprinkle a small dusting of cinnamon on top of the pudding.
  5. 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.
  6. Serve warm on its own or with a scoop of ice cream or whipped cream.