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Coconut Milk Rice Pudding With Rose Rhubarb

Coconut Milk Rice Pudding with Rose Rhubarb is dairy-free with a creamy, old-fashioned flavor and is easy to make on the stovetop
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 6
Calories: 384kcal
Author: Paige

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 saucepan
    Add 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

Calories: 384kcal | Carbohydrates: 83g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 239mg | Potassium: 162mg | Fiber: 1g | Sugar: 45g | Vitamin A: 155IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 1mg