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
Poached Rhubarb
Method
1
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).
2
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.
3
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).
4
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.
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