Coconut Milk Rice Pudding With Rose Rhubarb
Coconut Milk Rice Pudding with Rose Rhubarb has no dairy and is creamy and old-fashioned tasting, easy to maket on the stovetop
- 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