Rhubarb and Coconut Rice Pudding
Prep Time: 15 minutes
Cooking Time: 30 - 40 minutes
Serves: 4
Ingredients:
- 1 Cup of Sushi Rice or Arborio Rice
- 1 Coconut Cream Can 400g
- 2 ½ Cups of Milk
- ½ Tbsp Vanilla Essence
- 3 Tbsp Sugar
- ½ Cup of Desiccated Coconut
For the Rhubarb:
- ½ Rhubarb Bunch
- 1 Orange or Blood Orange
- ½ Cup of Sugar
Method:
- Preheat the oven to 200°C.
- Remove the leaves of the rhubarb and trim the bottom ends. Wipe the stems with a damp cloth and cut the stems into 3-5cm batons.
- Place the rhubarb batons onto a baking tray and spread them over without overlapping between each other.
- In a separate tray add the desiccated coconut and roast in the oven for 3-5 minutes until golden. Set aside.
- Grate the skin of ½ an orange and extract the juice of it. Place it on a saucepan together with the sugar and bring to the boil until sugar is dissolved.
- Pour over the rhubarb and cover the tray with foil. Place into the oven and let cook for 15 minutes. Remove from oven and remove the foil to cool down.
- Meanwhile, wash the rice at least 3 times until the water comes out nearly clear. Drain well and place the rice into a medium size pot. Add the coconut milk, milk, sugar, vanilla essence and mix well.
- Bring to the boil stirring frequently and turn down to medium heat, let it simmer for approximately 20 minutes while stirring until the rice is tender and creamy.
- Feel free to add some hot water or more milk if the rice is getting to thick and is not tender yet and until the right creamy consistency.
- Once the rice pudding is tender and creamy, serve hot with pieces of rhubarb, drizzle some of syrup and finish with roasted coconut.
Ingredients for Rhubarb and Coconut Rice Pudding
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Paris Creek Farms Organic Dairy Bio-Dynamic Light Non-Homogenised Milk 1L
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