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.
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Recipe excerpted with permission from Sheet Pan Magic by Sue Quinn, published by Quadrille October 2017.