Coconut rice pudding with dried goldenberries is a scrumptious and creamy dessert that can be savored hot or cold. Instead of raisins, it calls for goldenberries, which are a superfood native to South America. Their slight tartness is balanced by the sweetness of the maple syrup and the coconut milk's creaminess.
- To a small pot, add the rice and add water just enough cover the rice. Bring it to a boil, then reduce the heat to medium low, and cook it for about 10-15 minutes, or until the water has evaporated.(10 minutes)
- Add the coconut milk, cinnamon stick, vanilla extract, and salt. Give it a mix, and simmer it uncovered for about 20-25 minutes, stirring occasionally to prevent burning.(25 minutes)
- Add dried goldenberries and maple syrup. And cook it on low for another 10 minutes, stirring frequently, until the rice is thick and creamy.(10 minutes)
- Remove the cinnamon stick. Serve right away or allow to cool and refrigerate to enjoy cold.
