Name: Coconut rice pudding with star anise and rhubarb
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 500 ml (2 cups) coconut milk; 500 ml (2 cups) pouring cream; 150 gm arborio rice, rinsed well; 1 star anise; 80 gm each caster sugar and coconut sugar (see note); 3 egg yolks; Coconut cream and coconut sugar (optional), to serve; Poached Rhubarb; 400 gm rhubarb (about 1 bunch), trimmed, cut into 5cm lengths; 75 gm each caster sugar and; coconut sugar; 1 vanilla bean, split, seeds scraped; 1 star anise

For a super-quick dessert, this poached rhubarb can be served with store bought vanilla ice-cream. But we promise the spiced coconut puddings are worth it.

Ingredients

500 ml (2 cups) coconut milk

500 ml (2 cups) pouring cream

150 gm arborio rice, rinsed well

1 star anise

80 gm each caster sugar and coconut sugar (see note)

3 egg yolks

Coconut cream and coconut sugar (optional), to serve

Poached Rhubarb

400 gm rhubarb (about 1 bunch), trimmed, cut into 5cm lengths

75 gm each caster sugar and

coconut sugar

1 vanilla bean, split, seeds scraped

1 star anise

Method

Place coconut milk, cream, rice and star anise in a saucepan over medium heat; bring to a gentle simmer, stirring occasionally, until rice is almost tender (15-20 minutes).

Whisk sugar and egg yolks in a bowl until pale (2-3 minutes), then add to rice mixture and cook, stirring continuously, until thickened (4-5 minutes). Remove from heat.

For poached rhubarb, combine rhubarb, sugar, vanilla seeds and bean, star anise and 50ml water in a deep frying pan; stir gently over medium-high heat until sugar dissolves. Bring to a simmer, cover with a lid, and cook until rhubarb is just tender (3-4 minutes).

Divide warm rice pudding among bowls, top with rhubarb and syrup, and serve with coconut cream and extra coconut sugar.

Coconut sugar is produced from the sap of coconut palm flowers and comes in a block or granulated. It’s available at Asian grocers and health-food shops.
Note

By Gourmet Food Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking and dining. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Photography by James Moffatt Photographer

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

Instagram

Ingredients

Method

Related stories