Rice Pudding With Rhubarb
This recipe for Rice Pudding with Rhubarb is no-dairy thanks to coconut milk, and is creamy and comforting with a tender, rose-scented rhubarb sauce over the top. Incredible!
Why You'll Love This Recipe
Years ago when I lived alone in a small, lonely apartment in a new town, I'd make rhubarb rice pudding for the nostalgic comfort of it. There's nothing better if you're feeling a little homesick.
While I'll always love the classic combination of creamy rice and whisky-soaked raisins, this recipe is a fresh take on that idea, and the results are super delicious and totally worth a try sometime. Here's why:
No dairy! This recipe for rice pudding is seriously updated without any heavy cream, eggs or milk. In fact, you could use a vegan style butter to make the whole recipe non-dairy.
This gorgeous pink poached rhubarb sauce is gently flavored with rosewater is every bit as good as it sounds.
For the full recipe and list of ingredients, please scroll to the recipe card below
Fresh Rhubarb: Get a big, rosy rhubard stalk at grocery stores and farmers markets in warmer months while they're in season.
Rosewater: Use a culinary rosewater like Cortas. Rosewater is easy to find in most supermarkets in the baking aisle, and it adds a mysterious and delightful flavor to the cooked rhubarb. It’s strong, so don’t be tempted to add more than the recipe calls for.
Butter: Regular unsalted is what we want for this recipe
Rice: Regular long grain rice works great here, but you could also use Basmati, Arborio or Jasmine.
Lemon Zest: Plus a little lemon juice for freshness and extra flavor. There's no cinnamon stick in this rice pudding like traditional versions.
Coconut Milk: Use the light variety in this recipe
Sugar: Regular sugar is totally fine.
Vanilla Extract: Pure vanilla extract is what we need.
Step-by-Step Instructions
For the full set of instructions, please scroll to the recipe card below.
Cook the Rhubarb: Trimmed, sliced fresh rhubarb gets cooked with water, sugar and salt over medium heat in a large saucepan.
Simmer: Then cool slightly and puree in a food processor or blender. Return to the saucepan, add in some reserved rhubarb and simmer on low heat til' soft. This makes a saucy, delicious mixture that's easy to spoon.
Cook the Rice: Combine the uncooked rice, cold water, butter, salt and lemon zest in a heavy saucepan, stirring occasionally, until the rice is fully cooked and tender.
Combine: The coconut milk, sugar and vanilla, then simmer together with the rice mixture until the flavors are combined and the liquids mostly absorbed
To serve: I love this best when it's chilled for at least an hour, but it's delicious room temperature too.
If your rice needs more cooking time because you notice the texture is still a bit chewy or slightly hard, just add a tablespoon or so more water and keep the heat at medium, stirring occasionally until the water evaporates and the rice is tender. You can repeat this a couple of times as needed.
Rosewater lends a subtle floral flavor to the cooked rhubarb, and it's absolutely delicious. If you can't find culinary rosewater or just don't want to, use pure vanilla extract instead. Fabulous!
This rice pudding will stay fresh for several days stored in the fridge in airtight containers. Keep the rhubarb sauce and rice mixtures separate until ready to serve.
Use whole milk instead of coconut milk if you'd prefer.
Use a vanilla bean instead of vanilla extract if that's what you have. Just scrape the inside of the vanilla bean and add it to the rice mixture when cooking.
This recipe uses regular long grain uncooked white rice, but most any rice will work (and note that you may need to adjust the cooking time slightly.)
This dessert looks beautiful in small glasses served on a wooden tray with a side bowl of whipped cream for extra deliciousness.
LOVE this dessert with a brunch spread, or just on a cool morning with some bacon or sausage, scrambled eggs and that sort of thing.
Serve this rice pudding family style, or portion it out in small glasses or cups.
Whipped cream (non-dairy) is wonderful with this recipe, or homemade freshly whipped cream.
Can you make this rice pudding in advance?
Yes! You can make the the two components, the rice mixture and then the rhubarb sauce at least two days in advance and keep them in an airtight container in the refrigerator until ready to use.
How do you store the rice pudding?
Store any leftover pudding in an dish with an airtight container for up to 5 days.
What other types of rice can be used for this recipe?
Try Arborio, Basmati or Jasmine rice instead. Just follow package instructions for cooking times.
Rice Pudding With Rhubarb
Rice Pudding with Rhubarb is dairy-free with a creamy, old-fashioned flavor and is easy to make on the stovetop.
Course: Dessert
Total Time: 55 minutes
Servings: 4-6
Ingredients
▢ 1 ¾ cups Rhubarb stalks, ends trimmed, thinly sliced About 1/2 pound
▢ ⅓ cup Water
▢ ⅓ cup Sugar
▢ ¼ tsp Salt
▢ ½ teaspoon Rose Water or pure vanilla extract
▢ 3 cups Water
▢ 2 tablespoons Butter, unsalted or vegan butter
▢ 1 ½ cups Rice, white long grain, uncooked
▢ ¼ teaspoon Salt
▢ ½ teaspoon Lemon Zest
▢ 2 14.5 oz cans Coconut Milk, light
▢ 1 cup Sugar
▢ ½ tsp Pure Vanilla Extract
Instructions
FOR THE RHUBARB MIXTURE
Add the sliced rhubarb to a heavy non-stick saucepan, reserving a 1/2 cup of it for later
Add the water, 1/3 cup sugar and salt to the saucepan with the rhubarb.
Simmer on medium heat, uncovered for about 8 minutes until rhubarb is tender.
Let the mixture cool for 5 minutes, then put the mixture in a food processor or blender and process it until smooth.
Return the rhubarb mixture to the saucepan and add the reserved 1/2 cup of uncooked rhubarb, plus a tablespoon of water.
Simmer the mixture on medium heat, until the rhubarb pieces are tender, about 6 minutes. If the mixture is too thick, add another tablespoon of water. It should be syrupy but spoon-able.
Remove from heat and stir in the rosewater (or vanilla, if using) and set aside to cool.
MAKE THE RICE MIXTURE
Combine the 3 cups water, butter, the uncooked rice, salt and lemon zest in a 2 quart saucepan.
Bring to a boil, then cover the saucepan with a lid and and lower the heat to medium.
Simmer the mixture until the water is absorbed and the rice is tender, 15-20 minutes. Set aside.
In another large saucepan, combine the coconut milk and remaining 1 cup sugar and simmer on low heat for 5 minutes until the sugar is dissolved.
Add the cooked rice mixture to the coconut mixture and continue to simmer together on low heat, uncovered, until most of the liquid is absorbed, another 15 minutes or so.
Stir the mixture occasionally so it doesn't stick to the bottom of the pan.
Remove from the heat and add the vanilla extract, stir to combine.
For serving, divide the rice mixture into 6 small glass dessert glasses or bowls, and top with a couple of spoonfuls of the Rose Rhubarb sauce. Serve with whipped cream if desired, too.
Notes
If your rice needs more cooking time because you notice the texture is still a bit chewy or slightly hard, just add a tablespoon or so more water and keep the heat at medium, stirring occasionally until the water evaporates and the rice is tender. You can repeat this a couple of times as needed.
Rosewater lends a subtle floral flavor to the cooked rhubarb, and it’s absolutely delicious. If you can’t find culinary rosewater or just don’t want to, use pure vanilla extract instead. Fabulous!
This Rice Pudding with Rhubarb will stay fresh for several days stored in the fridge in airtight containers. Keep the rhubarb sauce and rice mixtures separate until ready to serve.
Use whole milk instead of coconut milk if you’d prefer.
Use a vanilla bean instead of vanilla extract if that’s what you have. Just scrape the inside of the vanilla bean and add it to the rice mixture when cooking.
This recipe uses regular long grain uncooked white rice, but most any rice will work (and note that you may need to adjust the cooking time slightly.)