This recipe for Coconut Milk Rice Pudding with Rose Rhubarb has no dairy—it’s creamy and old-fashioned and wonderful and everything is made on the stovetop. The rhubarb is softly flavored with a little rosewater….not a combination you see every day, but really special.
Coconut Milk Rice Pudding with Rose Rhubarb
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.
Doesn’t everyone?
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.
Thanks for Pinning this Recipe!
Coconut Milk Rice Pudding With Rose Rhubarb
Ingredients
- 1/2 pound Rhubarb Stalks, ends trimmed, thinly sliced 1 and 3/4 cups sliced rhubarb
- 1/3 cup Water
- 1/3 cup Sugar
- 1/4 tsp Salt
- 1/2 teaspoon Rose Water
- 3 cups Water
- 2 tablespoons Butter, unsalted
- 1 1/2 cups White Rice, long grain, uncooked
- 1/4 teaspoon Salt
- 1/2 teaspoon Lemon Zest, freshly grated
- 2 14.5 oz cans Coconut Milk, light
- 1 cup Sugar
- 1/2 Vanilla Bean, split lengthwise, seeds removed
Instructions
- FOR THE ROSE RHUBARB
- Add the rhubarb to a heavy non-stick saucepan, reserving the leftover 1/2 cup of rhubarb for later.
- Add the water, sugar and salt. Simmer on medium heat uncovered for about 8 minutes until rhubarb is tender.
- Let this cool for 5 minutes. Carefully place the cooled mixture in a food processor or blender and process until smooth.
- Return the rhubarb mixture to the saucepanAdd 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 more water if the mixture is too thick. Remove off 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 In a 2 quart heavy saucepan. 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 the whole vanilla bean, and simmer on low heat for 5 minutes, Add the cooked rice mixture to the coconut mixture continue to simmer on low heat uncovered until most of the liquid is absorbed, about 15-20 minutes, stirring occasionally. Remove and discard the vanilla bean.
- Serve with the Rose Rhubarb sauce and whipped cream, if desired.
Notes
- If the rice needs a bit more cooking time, its okay to add a bit more water and let it continue to cook and evaporate until the rice is tender.
- If you can't find rosewater or don't want to, use pure vanilla extract instead.
- You can make 8 smaller servings from this recipe too.
- The rice pudding will stay fresh in the refrigerator for several days, keeping the rhubarb topping in a separate container than the rice pudding.
- Whipped cream topping is especially good with this pudding.
- This recipe was update in December 2019.
Nutrition
SOURCE: www.studiodelicious.com
Your rice pudding recipe sounds amazing but add the rose water and rhubarb you’ve got one special treat.
Thank you 🙂
This is my kind of breakfast! Growing up in Panama we are a coconut in everything culture LOL! Breakfast, lunch or dinner. This looks to good!
Thank you !
Rice pudding is one of my favorite comfort foods. You took it to a whole other level with this rose rhubarb on top! My brother LOVES rhubarb more than anything, so I’m sending him this recipe!
That’s so great…thanks!
I am currently battling a runny nose as I type this but I do believe I have landed on the perfect recipe that I needed badly. I love coconut milk and when you add it to a pudding, it becomes more comforting and delightful.
I hope you feel better..:)
I’m not afraid of germs but I just don’t like to get my hands dirty. It’s funny our little quirks, isn’t it? But, enought about that, I love rhubarb and I love rice pudding and yours looks delicious! I have to start looking for rhubarb so I can make it!
I think you are right…..thanks 🙂
I love the sweet smell of rose water in cakes and cookies and this rice pudding sounds like the perfect candidate. I must admit I have never made rhubarb myself. Never tasted it but i’m very intrigued.
You should def try it…it’s so good! 🙂
Rice pudding is my kiddos favorite breakfast. I can’t wait to make him this. SOunds so delicious and sweet. Love the rhubarb and coconut combo.
Oh thank you!
My husband is a fan of rice pudding, but I don’t think he’s tried it with rhubarb. Rose rhubarb sounds especially delicious! This is definitely something we’d make!
Excellentness! 🙂
This is such a great flavor combination, I love rhubarb and creamy rice pudding.
Thank you!
These contrasting flavors sound so refreshing and full of comfort! Beautiful recipe and very creative use of rhuarb. Perfect!
Thank you so much for the nice comments! 🙂
Such a beautiful and delicious dessert! I would love this after dinner tonight. So yummy!
im so excited for rhubarb to be in season…and it sounds sooo good with coconut milk.