½cupcanned coconut cream, chilled for at least 12 hours (see note)
¾cuppowdered sugar
For the Mint Mulberry Compote
5cupsmulberries or blackberries, 24 ounces
¼cupraw turbinado sugar
1½teaspoonschopped fresh mint, about 8 leaves
2tablespoonsBob’s Red Mill tapioca flour, or corn starch
INSTRUCTIONS
Bring water to boil over medium heat in a medium saucepan.
Add rice and cook, covered, for 5 minutes. Drain rice thoroughly and rinse saucepan.
In the same saucepan, bring coconut milk, coconut water, sugar, vanilla bean scrapings and pod, vanilla extract, and salt to boil over medium heat.
Stir in the drained rice and reduce heat to low. Simmer, stirring, for 5 minutes.
Cover the saucepan and simmer, stirring occasionally, for 45 minutes, or until most of the liquid has been absorbed. Crack lid halfway through the cooking time to let some moisture out and be careful not to burn the rice on the bottom of pan.
Transfer the rice to a bowl and refrigerate, covered, until chilled, about 2 hours.
Meanwhile, prepare the mint mulberry compote. In a medium saucepan, cook the mulberries, sugar, mint, and tapioca starch over medium heat until the juices begin to release and it thickens, about 10 minutes. Use a fork or a potato masher halfway through to break down the berries a bit. Transfer to a bowl and refrigerate, covered, until chilled, about 1 hour.
Just before serving, Beat the chilled coconut cream on high speed until it thickens, slowly adding the powdered sugar as you go. Fold the whipped coconut cream into the chilled rice pudding.
Serve topped with mint mulberry compote.
Notes
I do not recommend using the coconut cream from Trader Joe's as they seem to have updated their supplier and the new consistency is a bit oily.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.