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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
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 6
Author: Paige

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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