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:

1. Preheat the oven to 200°C. 
   
   
2. 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.
   
   
3. Place the rhubarb batons onto a baking tray and spread them over without overlapping between each other.
   
   
4. In a separate tray add the desiccated coconut and roast in the oven for 3-5 minutes until golden. Set aside.
   
   
5. 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.
   
   
6. 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.
   
   
7. 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.
   
   
8. 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.
   
   
9. 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. 
   
   
10. Once the rice pudding is tender and creamy, serve hot with pieces of rhubarb, drizzle some of syrup and finish with roasted coconut.