While writing this blog post I`m having this delicious rice pudding as my dessert and thoroughly enjoying every spoon of it!
This recipe is inspired by the Indian rice pudding, called Kheer. It is made for celebrations and festivities. Traditionally Basmati rice and cow`s milk is used, but for this recipe I used whole Mochi rice, as I like to cook with wholesome foods for a higher nutritional value.
Mochi rice has its origin in Japan and is perfect for sweet dishes due to its slightly sweet flavor. Taste wise this recipe comes quite close to its Indian counterpart and got the thumbs up from Mister S. 🙂 Actually this rice pudding is a dessert but it would make a great breakfast as well. And by the way, whoever said that you can´t eat dessert for breakfast?!
On another note: Due to high demand I will include blog posts and recipes in English as well from now on. You will find the English version under the German text and recipe. For previous posts and recipes please bear with me until I have the English version ready for you. Wishing you all a wonderful evening!
Mochi rice pudding with vanilla cherries
For the rice pudding
- 1 cup Mochi rice
- 1 tbsp coconut oil
- 4 tbsp cashew nuts
- 1 l + 2 cups almond milk
- 3 tbsp coconut flakes
- 1/2 tsp cardamom seeds
- 2 tbsp raisins
- 4 tbsp coconut sugar (maple syrup works fine as well)
- 1 tsp cinnamon
For the vanilla cherries
- 300 grams frozen cherries, fresh cherries would be even better
- 1 tsp ground vanilla or vanilla essence
- 1 tbsp maple syrup
Heat the coconut oil in a pot and roast the cashew nuts until golden brown. Add the Mochi rice and roast for a few seconds. Add in all other ingredients and stir well. Let it come to a boil and let it simmer for about an hour on low heat. Stir in between to prevent burning. The rice pudding is done if the rice is soft and has turned to a creamy consistency.
For the vanilla cherries heat all ingredients in a small pot and let it simmer for a few minutes. Serve the Mochi rice pudding topped with the cherries.