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.
2 tbsp unsalted butter, chopped into pieces, plus extra for greasing
14 oz can coconut milk
5 1/2 cups whole milk, or more if needed
1 cup pudding rice or other short-grain rice
1/4 cup unrefined granulated sugar
3 cardamom pods, crushed with the side of a knife
3 short strips of lemon zest
pinch of sea salt
1 whole nutmeg, grated
1 can or jar of black cherries in kirsch syrup (any kind of nonalcoholic syrup is also fine)
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.
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