Quick Coconut Rice Pudding with Fall Fruits

I absolutely adore this quick coconut rice pudding, especially when the weather turns cooler. It's a comforting hug in a bowl, and I find myself making it whenever I have a few ripe apples or pears lying around. The creamy coconut milk base is wonderfully aromatic, and the warm, spiced fall fruits on top add just the right amount of sweetness and tang. Don't be intimidated by making pudding from scratch; this recipe is incredibly forgiving and comes together in under 30 minutes, making it perfect for a weeknight treat.

Ingredients

• 1 cup arborio rice
• 2 cups water
• 1 (13.5 ounce) can full-fat coconut milk
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups chopped fall fruits (apples, pears, or a mix)
• 1 tablespoon butter
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 tablespoons maple syrup (optional, for serving)

Instructions

1. In a medium saucepan, combine the arborio rice and water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 10 minutes, or until most of the water is absorbed.
2. Stir in the coconut milk, sugar, vanilla extract, and salt. Bring the mixture to a gentle simmer, stirring frequently, then reduce heat to low and cook for another 10-15 minutes, stirring often, until the pudding has thickened to your desired consistency.
3. While the pudding simmers, melt the butter in a small skillet over medium heat. Add the chopped fall fruits, cinnamon, and nutmeg. Cook, stirring occasionally, until the fruits are tender and slightly softened, about 5-7 minutes.
4. Spoon the warm rice pudding into serving bowls.
5. Top each bowl of pudding with the warm spiced fall fruits.
6. Drizzle with maple syrup, if desired, and serve immediately.