Quick & Easy Chocolate Cherry & Kahlua Fruit Rice Pudding
Even though this wonderful rice pudding flavour is rich and creamy, it is still low in fat, cholesterol and added sugar. You can make this one using sweet or sour cherries, fresh or frozen. The recipe also uses pure cocoa powder that is dairy free and unsweetened. I am a big fan of the Organic Rodelle Brand that I have found at Costco, in Ottawa, but any pure cocoa powder will do just fine. This recipe is all about the chocolate and fruit. By keeping the sugar levels in check, the sweetness is secondary to the flavours. This is another recipe that works well warm or cold. Top if off with some freshly whipped cream or whipped coconut milk. If you aren't a fan of coffee flavoured liquors, a splash of Grand Marnier or other orange liquor would also work great. This is a perfect late night, watching a movie decadent kinda treat.
What you will need:
2 medium sized pots with lids
metal or wooden spoon or wire whisk
measuring cup & spoons or digital scales
strainer and bowl
immersion or upright blender
1 Kg/35 oz sweet or sour cherries, pitted, fresh or frozen
12 + 1 oz coconut milk (regular tin has 14 oz total)
12 oz Calrose medium grain rice
12 oz sugar
2.5 oz unsweetened, dairy free cocoa powder (5 Tbsp)
2 Tbsp Kahlua liquor (optional)
Place 1 kg/35 oz of pitted cherries in a medium size pot, add 1 cup of water and 13 oz of sugar. Bring fruit to a medium boil.
Rinse 12 oz of Calrose rice in water and strain. Repeat 2 more times. Set aside to drain.
Once the fruit mixture comes to a boil, blend the fruit sauce using an immersion or upright blender until smooth.
To the fruit sauce, add 12 oz of coconut milk and 12 oz of water. Bring mixture back up to a boil. Reduce heat to a simmer and cover.
In a second medium sized pot. Bring 4 cups of water and 1 oz of coconut milk to a boil, covered. Once boiling, add the rinsed and drained rice. Stir to ensure the rice isn't stuck to the bottom of the pot. Reduce the heat to it's lowest setting and cover. Set timer for 20 minutes.
After the 20 minutes, turn off the rice heat and leave covered to continue to cook and to absorb the liquid for an additional 10 minutes.
To the fruit sauce, add 2.5 oz of cocoa powder and 2 Tbsp of Kahlua or other flavoured liquor (optional). Incorporate the cocoa powder well.
Add the cooked rice to the fruit sauce and mix well to remove any clumps of cooked rice. A wire whisk works well for this if you have one. You can now serve yourself up a piping hot bowl of Chocolate Cherry Kahlua rice pudding or empty the rice pudding into a heat proof/food safe container, and allow it to cool for 15 to 20 minutes, covered, on the counter or on a cooling rack.
The fruit rice pudding can now be placed in the fridge for up to 2 weeks. Once completely cooled, it can be portioned and packaged into smaller freezer grade containers and frozen for a few months, to be consumed at a later date.
Consult our How to Freeze and Thaw our rice puddings for more information on how to get the best results. Consult our Simply Fruit Rice Puddings Basic Ingredients post or our Basic Techniques post for more tips and tricks on how to make your very own pudding.
Enjoy this flavour with your favourite hot beverage.