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.
Ingredients
Poached rhubarb
Method
Main
1.Bring 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).
2.Whisk 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.
3.For 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.
4.Divide 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.
Notes
