This recipe for Coconut Milk Rice Pudding with Rose Rhubarb has no dairy. This creamy, old-fashioned recipe is made on the stovetop, and the rose rhubarb is a special twist.
Coconut Milk Rice Pudding with Rose Rhubarb
I would like to report that after eight long days, I’m coming out of the fog of a hellish cold.
Do you know how much bad TV that involves?
And I can’t believe I caught one, since I’m a well-known “germ-o-phobe” which isn’t really a word, and doesn’t sound very nice either.
I hate getting sick, and I see nothing strange with taking extra measures to keep germs out of my body.
What’s the big deal? Therapy won’t help, and it’s probably too late anyway.
Washing my hands a few extra times doesn’t even begin to cover it.
Let’s review the evidence:
- I keep a supply of disposable plastic gloves in my car for use when filling my gas tank.
- My family calls me Howard Hughes behind my back.
- I use paper towels or my shirt to open germ-infested doors.
- I keep a fresh can of Lysol in my desk at all times.
- I never, ever, touch my hands to my face unless there is a tissue involved.
This does not embarrass me. In fact, I feel mildly superior with my savvy on the topic 🙂
Now that I’m on the mend, I want to eat something comforting. Nothing crunchy or hard, nothing spicy, cheesy, stringy, chewy or sour.
Rice pudding is one of my favorite desserts of all time. I used to make it in my early twenties, when I lived in my first apartment. I’d soak raisins overnight in a little cup of brandy just like my Grandma, then fold them in to the sweet, cinnamon pudding with some whipped cream on top.
And hey, I’m so in love with the coconut milk here, but you can use regular milk if you want.
The bite is creamy and soft and rich with vanilla, and the rhubarb sauce is slightly tart and sweet, with a mysteriously delicious flavor that comes from a touch of rose water.
Just what the doctor ordered.
Coconut Milk Rice Pudding With Rose Rhubarb
- 1/2 pound Rhubarb Stalks, ends trimmed,thinly sliced 1 3/4 cups sliced rhubarb, 1/2 cup reserved
- 1/3 cup Water
- 1/3 cup Sugar
- Pinch Salt
- 1/2 teaspoon Rosewater, see recipe note
- 3 cups Water
- 2 tablespoons Butter, unsalted
- 1 1/2 cups White Long Grain Rice
- 1/4 teaspoons Salt
- 1/2 teaspoon Lemon Zest, freshly grateed
- 2 14- ounce Light Coconut Milk
- 1 cup Sugar
- 1/2 Vanilla Bean, split lengthwise, seeds removed
- For the ROSE RHUBARB
- Add the rhubarb, with 1/2 cup reserved, to a heavy non-stick saucepan. Set the 1/2 cup of uncooked rhubarb aside. Add the water, sugar and salt and simmer on medium heat uncovered for about 8 minutes, until the rhubarb is tender. Cool for 5 minutes.
- Carefully place the cooled rhubarb in a food processor or blender and mix until smooth.
- Return the sauce to the pan, adding the reserved 1/2 cup of rhubarb, plus one tablespoon of water. Simmer on medium low heat until the rhubarb is tender, about 6 minutes. Add a tablespoon or more water during this process if the mixture is too thick. Remove from heat and stir in the rosewater (or vanilla if using ) and set aside to cool.
- MAKE THE RICE PUDDING
- Combine the 3 cups water, butter, uncooked rice, salt and lemon zest to a heavy 2 quart saucepan and bring to a boil. Lower the heat to medium, then cover and lightly simmer until the water is absorbed, about 15-20 minutes.
- In another large, heavy saucepan, combine the coconut milk, sugar, and vanilla bean seeds and whole vanilla bean and simmer on low heat for 5 minutes. Add the cooked rice mixture to the coconut milk mixture and continue to simmer uncovered until most of the liquid is absorbed, about 15-20 minutes, stirring occasionally. Remove and discard the vanilla bean. Serve with Rose Rhubarb sauce and whipped cream, if desired.
- Note: This recipe serves 6-8, and it keeps well in the fridge for several days. The Rose Rhubarb sauce makes enough for a scant tablespoon of topping for each serving - but it's easily doubled if you want a more generous portion of rhubarb.
- If you can't find rosewater, just use pure vanilla extract
- This recipe serves 6-8, and it keeps well in the fridge for several days.
- The Rose Rhubarb sauce makes enough for a tablespoon of topping for each serving - but it's easily doubled if you want a more generous portion of rhubarb.
- A side of whipped cream is especially good with this recipe.
- This recipe was updated December 2019
Source: Studio Delicious, with adaption from The Gourmet Cookbook