Apple & Pomegranate Dairy Free Rice Pudding
This is a tasty crisp flavor that works nicely as a salad or side dish for a BBQ, or just on its own as a nice light fruity breakfast.
As you know, I try to use whole fruits in all of my rice pudding recipes. Frozen concentrated unsweetened orange juice and pomegranate juice are two exceptions. I use the POM bottled pure pomegranate juice here. It is unsweetened, has a great taste and is way less mess, than trying to juice whole pomegranates and seed them. You will find it in a produce section, refrigerated. That being said, the bottled POM makes this a very fast and easy rice pudding recipe to make. I generally use a Cortland or Gala apple for my apple recipes but feel free to use your favorite variety.
What you will need:
2 medium sized pots with lids, a strainer that sits inside of a bowl, a long metal spoon, a wire whisk (if you have one), a rubber spatula, a heat proof/food safe container with lid, a cutting board and knife, an immersion or upright blender
32 oz whole apples
17.5 oz/473 ml bottle pure POM pomegranate juice
1 + 13 oz coconut milk (14 oz to a regular can)
15 oz Calrose medium grain rice
12 oz sugar
Place the Calrose rice in the strainer, that sits inside of a bowl. Rinse the rice under water and strain. Repeat 2 more times. Set aside to drain.
Rinse the whole apples in water using a light dish soap. Keep skins on apples. Cut in half, core and roughly chop. Place the apples in a medium sized pot with the pomegranate juice and sugar. Cover and bring the pot to a medium boil. Reduce the heat to a slow simmer and cook for 15 to 20 minutes, covered.
In a second medium sized pot add 32 oz water and 1 oz of coconut milk. Bring pot to a boil, covered. Reduce the heat to the lowest setting and add the rinsed and drained Calrose rice. Stir the rice to ensure that it's not stuck to the bottom of the pot. Cover and set a timer for 20 minutes.
Once the apples have cooked, puree them until smooth. Add 13 oz of coconut milk and 13 oz of water. Bring the pot back to a medium boil, then reduce the heat to a slow simmer and continue to cook until the rice is fully cooked.
After 20 minutes, turn the rice heat off and allow it to continue to cook and to absorb more liquid for an additional 10 minutes. Keep pot covered.
After the rice has rested for the 10 minutes, add it into the hot cooked apple coconut milk sauce. Using a wire whisk blend the 2 together well breaking up any clumps of hot cooked rice. Empty the hot Apple & Pomegranate fruit rice pudding into a heat proof/food safe container and cover. Set it on a counter or a wire rack to cool for 15 to 20 minutes.
Now place the fruit rice pudding in the fridge to cool completely. It will keep in the fridge for up to 2 weeks. Or, you may choose to portion and package some of it in freezer grade containers to enjoy at a later time. It will freeze for months.
Consult our How to Freeze & Thaw post for best results. Consult our Simply Fruit Rice Puddings: Basic Ingredients post and our Basic Cooking Techniques blog posts for more tips and tricks on making your own fruit rice puddings. Enjoy!