Warm Coconut Rice Pudding with Spiced Cranberry Compote

Ingredients

• •1 cup jasmine rice
• •1 can (13.5 oz) coconut milk
• •2 cups whole milk
• •1/4 cup granulated sugar
• •1 teaspoon vanilla extract
• •1/4 teaspoon salt
• •1 cup fresh or frozen cranberries
• •1/4 cup orange juice
• •1/4 cup maple syrup
• •1/2 teaspoon ground cinnamon
• •1/4 teaspoon ground ginger
• •Pinch of ground cloves
• •1 tablespoon cornstarch (optional, for thickening)
• •Toasted shredded coconut (for garnish, optional)

Instructions

1. 1

   Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.

2. 2

   In a medium saucepan, combine the jasmine rice, coconut milk, whole milk, granulated sugar, vanilla extract, and salt.

3. 3

   Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent the rice from sticking to the bottom.

4. 4

   Reduce the heat to low, cover the saucepan, and let the rice simmer for 25-30 minutes, stirring occasionally, until the rice is tender and the pudding has thickened to your desired consistency.

5. 5

   While the rice pudding is cooking, prepare the spiced cranberry compote. In a small saucepan, combine cranberries, orange juice, maple syrup, ground cinnamon, ground ginger, and a pinch of ground cloves.

6. 6

   Cook the cranberry mixture over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 10-12 minutes. If you prefer a thicker compote, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the compote, cooking for an additional 1-2 minutes.

7. 7

   Once the rice pudding is cooked, remove it from the heat and let it sit for a few minutes to thicken further.

8. 8

   Spoon the warm coconut rice pudding into serving bowls and top with the spiced cranberry compote.

9. 9

   Garnish with toasted shredded coconut, if desired, and serve immediately for the best flavor and texture.