Rice Pudding With Rhubarb
Rice Pudding with Rhubarb is dairy-free with a creamy, old-fashioned flavor and is easy to make on the stovetop
- 1 3/4 cups Rhubarb stalks, ends trimmed, thinly sliced About 1/2 pound
- 1/3 cup Water
- 1/3 cup Sugar
- 1/4 tsp Salt
- 1/2 teaspoon Rose Water or pure vanilla extract
- 3 cups Water
- 2 tablespoons Butter, unsalted
- 1 1/2 cups Rice, white long grain, uncooked
- 1/4 teaspoon Salt
- 1/2 teaspoon Lemon Zest
- 2 14.5 oz cans Coconut Milk, light
- 1 cup Sugar
- 1/2 tsp Pure Vanilla Extract
FOR THE RHUBARB MIXTURE
Add the sliced rhubarb to a heavy non-stick saucepan, reserving a 1/2 cup of it for later
Add the water, 1/3 cup sugar and salt to the saucepan with the rhubarb.Simmer on medium heat, uncovered for about 8 minutes until rhubarb is tender.
Let the mixture cool for 5 minutes, then put the mixture in a food processor or blender and process it until smooth.
Return the rhubarb mixture to the saucepan and add the reserved 1/2 cup of uncooked rhubarb, plus a tablespoon of water.
Simmer the mixture on medium heat, until the rhubarb pieces are tender, about 6 minutes. If the mixture is too thick, add another tablespoon of water. It should be syrupy but spoon-able. Remove from heat and stir in the rosewater (or vanilla, if using) and set aside to cool.
MAKE THE RICE MIXTURE
Combine the 3 cups water, butter, the uncooked rice, salt and lemon zest in a 2 quart saucepan. Bring to a boil, then cover the saucepan with a lid and and lower the heat to medium. Simmer the mixture until the water is absorbed and the rice is tender, 15-20 minutes. Set aside. In another large saucepan, combine the coconut milk and remaining 1 cup sugar and simmer on low heat for 5 minutes until the sugar is dissolved. Add the cooked rice mixture to the coconut mixture and continue to simmer together on low heat, uncovered, until most of the liquid is absorbed, another 15 minutes or so. Stir the mixture occasionally so it doesn't stick to the bottom of the pan. Remove from the heat and add the vanilla extract, stir to combine.
For serving, divide the rice mixture into 6 small glass dessert glasses or bowls, and top with a couple of spoonfuls of the Rose Rhubarb sauce. Serve with whipped cream if desired, too.
- If your rice needs more cooking time because you notice the texture is still a bit chewy or slightly hard, just add a tablespoon or so more water and keep the heat at medium, stirring occasionally until the water evaporates and the rice is tender. You can repeat this a couple of times as needed.
- Rosewater lends a subtle floral flavor to the cooked rhubarb, and it's absolutely delicious. If you can't find culinary rosewater or just don't want to, use pure vanilla extract instead. Fabulous!
- This Rice Pudding with Rhubarb will stay fresh for several days stored in the fridge in airtight containers. Keep the rhubarb sauce and rice mixtures separate until ready to serve.
- Use whole milk instead of coconut milk if you'd prefer.
- Use a vanilla bean instead of vanilla extract if that's what you have. Just scrape the inside of the vanilla bean and add it to the rice mixture when cooking.
- This recipe uses regular long grain uncooked white rice, but most any rice will work (and note that you may need to adjust the cooking time slightly.)
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