Most countries have their own version of rice pudding, and this has a bit of a Scandinavian vibe, with the inclusion of cardamom, a favorite Nordic spice. It’s a great dessert but also does nicely for breakfast if there’s any left over.
Preheat the oven to 300ºF and generously butter a 8 x 12 x 2-in sheet pan or oven dish.
Pour both the milks into the prepared sheet pan and stir well, breaking up any thick blobs of coconut milk with the back of a spoon. Stir in all the remaining ingredients, except the cherries.
Bake for 1 1/2 hours, stirring halfway through, until the rice is tender and creamy. Add a splash more milk if the rice threatens to dry out before it’s cooked.
Remove the cardamom pods before serving with the black cherries and syrup spooned over.
Recipe excerpted with permission from Sheet Pan Magic by Sue Quinn, published by Quadrille October 2017.