Indian Cherry Bomb

1 cup cooked long grain or basmati rice
1-2 cups soy and or almond milk
5.3 ounces of kite hill plain almond milk yogurt (greek-style)
1 can coconut milk
1/2 cup sugar
1/4-1 teaspoon ground cardamom (choose your desired amount)
1/4 cup chopped unsalted pistachios
15-20 dark red bing cherries seeded and halved
10 ounces dark chocolate melted and mixed with 1/2 cup unsweetened soy creamer

In a nonstick sauté pan over medium heat, combine cooked rice and 1 cup milk.  Heat until mixture begins to boil.

Decrease heat to low and cook to a simmer, stirring frequently, until mixture begins to thicken, approximately 5 minutes.

Increase heat to medium, add almond milk yogurt, remaining soy/almond milk, sugar, and cardamom. Continue to cook until mixture just begins to thicken again, approximately 5 minutes.

Once mixture begins to thicken, remove from heat.

Transfer the mixture to blender add 1 can coconut milk and blend.  It should have a creamy pudding like texture and no rice lumps think melted ice cream.  Chill.  I chilled mine overnight.  Test your pudding for sweetness.

Add pistachios.

Now line a bowl (stainless steel or whichever you have around) with plastic wrap.

To each his own on taste and mine isn’t massively sweet but if you like it extra sweet go ahead and sprinkle sugar on your cherries if they are rather tart.  Also my son Jonah loves the cherries so if I’m making it for him I would squeeze as many cherries as I can in my 3-4 cup bowl.

Layer the about 3 cups of the Indian Pudding (FYI you may have some left over to put in a jar and have for a late night pudding fix just top with extra pistachios and some golden raisins) and the halved cherries so the cherry juice doesn’t fully blend.  Add extra pistachios if you like in your layering.  Freeze for 7 or 8 hours.

Melt chocolate mixed with soy creamer till it is smooth and pourable.  If necessary add a touch more soy cream careful not to make the chocolate too thin.  Chill a sheet pan and line it with parchment paper so things don’t get too messy.  Invert the bomb and place it on the sheet pan.  Now you are ready to pour over the chocolate.  I like the chocolate layer rather thick so I spread it on the frozen cherry bomb.  Remember thicker chocolate less soy cream thinner chocolate layer more soy cream.  If you have extra chocolate dip some strawberries or extra cherries and enjoy!

The Indian Cherry Bomb should be served after the chocolate has chilled in the freezer.

When you slice it try wedges and serve on a hot June day.

Indian Pudding
This dessert is modified and made vegan from Alton Brown’s Indian Rice Pudding and Tyler Florence’s Chocolate Cherry Bombe.

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