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COCONUT MILK RICE PUDDING WITH ROSE RHUBARB

Author: Studio Delicious

Ingredients

  • ROSE RHUBARB
  • 1/2 pound 1 3/4 cups rhubarb stalks, ends trimmed and thinly sliced
  • 1/3 cup sugar
  • Pinch of kosher salt
  • 1/3 cup water plus a tablespoon or more if needed
  • 1/2 teaspoon rose water or substitute vanilla if you’d like, or can’t find rosewater
  • FOR THE RICE PUDDING
  • 3 cups water
  • 2 tablespoons unsalted butter
  • 1 1/2 cups long grain white rice
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon lemon zest
  • 2 cans coconut milk 14.5 oz each I used one light and one regular
  • 1 cup sugar
  • 1/2 vanilla bean split lengthwise with seeds removed with a knife

Instructions

  • MAKE THE ROSE RHUBARB
  • In a heavy non-stick saucepan, add 1 1/4 cup of the rhubarb, reserving the 1/2 cup for later.
  • Add the water, sugar and salt. Simmer on medium heat uncovered for about 8 minutes until rhubarb is tender.
  • Let cool for 5 minutes and carefully place the cooled mixture in a food processor and mix until smooth.
  • Return the rhubarb mixture to the saucepan, adding the reserved 1/2 cup of rhubarb, plus one tablespoon of water.
  • Simmer on medium low heat until the f=rhubarb is tender, about 6 minutes. You can add a bit more water here if the mixture is too thick. Take off heat and stir in the rosewater (or vanilla, if using) and set aside to cool.
  • MAKE THE RICE PUDDING
  • In a 2 quart heavy saucepan, combine water, butter, salt and zest. 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 also the whole vanilla bean and simmer on low heat for 5 minutes, then add the rice mixture to the pan and continue to simmer on low heat uncovered until most of the liquid is absorbed, about 15-20 minutes, stirring occasionally . Remove vanilla bean.
  • Serve with the Rose Rhubarb sauce and whipped cream too if you’d like.
  • Note: This recipe serves 6-8, and keeps well in the fridge for several days. The Rhubarb sauce makes enough for about a tablespoon of topping for each serving, and it’s easily doubled if you’d like to serve with more sauce.
  • Whipped cream is another great addition too!