Rice pudding is one of our favourite winter sweets. Here we've sweetened it with coconut sugar and flavoured it with vanilla and star anise. Poached rhubarb adds a tangy twist.
- 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
- To serve: coconut cream and coconut sugar (optional)
- 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
- 1Bring coconut milk, cream, rice and star anise to the simmer in a saucepan over medium heat and stir occasionally at first, then more frequently, until rice is almost tender (15-20 minutes).
- 2Whisk sugars and yolks in a bowl until pale (2-3 minutes), add to rice mixture and cook, stirring continuously, until thickened (4-5 minutes). Remove from heat.
- 3For poached rhubarb, toss rhubarb, sugars and vanilla seeds in a bowl, spread in a deep frying pan, add vanilla bean, star anise and 50ml water, and stir gently over medium-high heat until sugar dissolves. Bring to the simmer, cover with a lid and cook until rhubarb is just tender (3-4 minutes). Uncover and set aside.
- 4Divide warm rice pudding among bowls, top with warm rhubarb and syrup, and serve with coconut cream to drizzle and extra coconut sugar.
Note Coconut sugar is produced from the sap of coconut palm flowers and comes in a block or granulated. It's sold at Asian grocers and health-food shops.