This recipe for Coconut Milk Rice Pudding with Rose Rhubarb uses no dairy—it’s creamy and wonderful just like the original milky variety. The rhubarb is softly flavored with a little rosewater….not a combination you see every day, but really special.
Anyone who knows me is aware of my extreme dislike of germs.
I take a LOT of ribbing for this, but I’m right.
I hate to be sick, so what’s wrong with a few extra precautions?
Yes, I’ve talked to a therapist about it 🙂
I’ll have you know I’m an expert hand washer—lathering while humming “Happy Birthday” all the way through as recommended by germ specialists worldwide.
I keep a supply of disposable gloves in the car to use when filling my gas tank.
I’m not even remotely embarrassed to have a personal can of Lysol nearby most of the time, and disinfectant wipes are always handy in case of emergency.
The tie-in here is last time I made this Coconut Milk Rice Pudding with Rose Rhubarb I had a terrible cold.
Did I mention I hate to be sick?
A bowl of this stuff is perfect in every way if you need comforting.
When crunchy and hard are very bad.
And spicy, cheesy, stringy, chewy and sour sound awful.
Rice pudding—especially with a gorgeous pink rhubarb sauce gently flavored with rosewater—is just what the doctor ordered.
Rosewater adds a mysterious and wonderful quality to the rhubarb, but it’s strong, so don’t be tempted to add more than a little without tasting it first.
Hey, if you can’t find rosewater or don’t want to, just use a good quality vanilla instead. Fabulous.
And please don’t wait until you’re feeling under the weather to try this one.
It’s so good and homey and really is a perfect spring dessert.
- ROSE RHUBARB
- 1/2 pound (1 3/4 cups) rhubarb stalks, ends trimmed and thinly sliced
- 1/3 cup sugar
- Pinch of kosher salt
- 1/3 cup water, plus a tablespoon or more if needed
- 1/2 teaspoon rose water (or substitute vanilla if you’d like, or can’t find rosewater)
- FOR THE RICE PUDDING
- 3 cups water
- 2 tablespoons unsalted butter
- 1 1/2 cups long grain white rice
- 1/4 teaspoon kosher salt
- 1/2 teaspoon lemon zest
- 2 cans coconut milk (14.5 oz each) I used one light and one regular
- 1 cup sugar
- 1/2 vanilla bean, split lengthwise with seeds removed with a knife
- MAKE THE ROSE RHUBARB
- In a heavy non-stick saucepan, add 1 1/4 cup of the rhubarb, reserving the 1/2 cup for later.
- Add the water, sugar and salt. Simmer on medium heat uncovered for about 8 minutes until rhubarb is tender.
- Let cool for 5 minutes and carefully place the cooled mixture in a food processor and mix until smooth.
- Return the rhubarb mixture to the saucepan, adding the reserved 1/2 cup of rhubarb, plus one tablespoon of water.
- Simmer on medium low heat until the f=rhubarb is tender, about 6 minutes. You can add a bit more water here if the mixture is too thick. Take off heat and stir in the rosewater (or vanilla, if using) and set aside to cool.
- MAKE THE RICE PUDDING
- In a 2 quart heavy saucepan, combine water, butter, salt and zest. Bring to a boil, then cover and lower heat to simmer until the water is absorbed and rice tender, about 15-20 minutes.
- In another large, heavy saucepan combine the coconut milk, sugar and vanilla bean seeds and also the whole vanilla bean and simmer on low heat for 5 minutes, then add the rice mixture to the pan and continue to simmer on low heat uncovered until most of the liquid is absorbed, about 15-20 minutes, stirring occasionally . Remove vanilla bean.
- Serve with the Rose Rhubarb sauce and whipped cream too if you’d like.
- Note: This recipe serves 6-8, and keeps well in the fridge for several days. The Rhubarb sauce makes enough for about a tablespoon of topping for each serving, and it’s easily doubled if you’d like to serve with more sauce.
- Whipped cream is another great addition too!
PIN THIS RECIPE FOR LATER!