Coconut Rice Pudding with Whiskey Clementine Fruit

Name: Coconut Rice Pudding with Whiskey Clementine Fruit
Prep time: 10 min
Cook time: 40 min
Ingredients: 150 g pudding rice (short-grain or arborio); 400 ml coconut milk; 400 ml whole milk; 2 tbsp caster sugar (or coconut sugar for richness); 1 tsp vanilla bean paste; Pinch of sea salt; 1 tbsp butter (optional, for extra creaminess); 150 g mixed dried fruit (apricots, figs, cranberries, raisins, dates — chopped if large); 1 large clementine – zest and juice; 50 ml Irish whiskey; 1 tbsp honey or maple syrup; 1 tsp vanilla extract; ½ tsp ground cinnamon (optional, but deliciously warming)

Comforting. Creamy. A spoonful of Irish soul.

Ingredients

For the Coconut Rice Pudding

150 g pudding rice short-grain or arborio
400 ml coconut milk
400 ml whole milk
2 tbsp caster sugar or coconut sugar for richness
1 tsp vanilla bean paste
Pinch of sea salt
1 tbsp butter optional, for extra creaminess

For the Whiskey Clementine Fruit

150 g mixed dried fruit apricots, figs, cranberries, raisins, dates — chopped if large
1 large clementine – zest and juice
50 ml Irish whiskey
1 tbsp honey or maple syrup
1 tsp vanilla extract
½ tsp ground cinnamon optional, but deliciously warming

Method

Make the fruit topping

In a small saucepan, combine the dried fruit, clementine zest and juice, whiskey, honey, vanilla and cinnamon.
Bring to a gentle simmer, then reduce the heat and let it slow-cook for 10–15 minutes, stirring occasionally, until the fruit is plump, glossy and syrupy.
Set aside to cool slightly — it will thicken beautifully as it rests.

Cook the coconut rice pudding

Rinse the rice under cold water until the water runs clear.
In a heavy-bottomed saucepan, combine the coconut milk, whole milk, sugar, salt and vanilla. Bring to a gentle simmer.
Add the rice, stir well, and reduce the heat to low.
Cook slowly for 30–35 minutes, stirring often, until the rice is tender and the mixture has thickened into a luscious, creamy pudding.
If it thickens too much, loosen with a splash of milk. Stir in a knob of butter at the end for a silky finish.

Serve

Spoon the warm coconut rice pudding into bowls.
Top generously with the whiskey-clementine fruit and drizzle over any syrup from the pan.
For a little extra theatre — finish with toasted coconut flakes or chopped pistachios.

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Coconut Rice Pudding with Whiskey Clementine Fruit

Prep Time: 10

Cook Time: 40

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Coconut Rice Pudding with Whiskey Clementine Fruit

Ingredients

For the Coconut Rice Pudding

For the Whiskey Clementine Fruit

Method

Make the fruit topping

Cook the coconut rice pudding

Serve

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