Toasted Coconut Rice Pudding with Cardamom Poached Rhubarb

Name: Toasted Coconut Rice Pudding with Cardamom Poached Rhubarb
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 6
Ingredients: 175 g pudding rice; 400 g rhubarb cut into 3 cm batons; 800 ml coconut milk; 100 ml double cream; 25 g butter; 100 g golden caster sugar; 100 g caster sugar; 2 tsp vanilla extract bean paste or 1 vanilla pod, split and seeds scraped out; 10 pcs cardamom pods; 2 pcs strips orange zest; 1 pinch grating of nutmeg

A luxurious twist on a classic comfort food, this creamy coconut rice pudding features toasted grains and a vibrant cardamom-poached rhubarb topping. It's the perfect balance of rich, tropical creaminess and tart, aromatic fruit.

Servings6 Portions

Prep Time10 Mins

Cook Time50 Mins

Difficulty

Easy

Ingredients

pudding rice
175 g
rhubarb cut into 3 cm batons
400 g
coconut milk
800 ml
double cream
100 ml
butter
25 g
golden caster sugar
100 g
caster sugar
100 g
vanilla extract bean paste or 1 vanilla pod, split and seeds scraped out
2 tsp
cardamom pods
10 pcs
strips orange zest
2 pcs
grating of nutmeg
1 pinch

Step-by-Step Instructions

Preheat your oven to 160°C (140°C fan/gas 3). In a large ovenproof pan, melt the butter over medium heat. Once it begins to foam, add the pudding rice and cook for 2–3 minutes, stirring frequently, until the butter turns golden brown and the rice is lightly toasted and fragrant.

Stir in the golden caster sugar for a minute until it begins to dissolve. Pour in the vanilla extract, coconut milk, double cream, and a pinch of salt. Grate a fine, even layer of fresh nutmeg over the top. Place the pan in the oven and bake for 45 minutes, or until the rice is tender and a golden skin has formed on the surface.

While the rice pudding is baking, prepare the rhubarb. In a separate baking tray, toss the rhubarb batons with the caster sugar and lightly crushed cardamom pods. Tuck the strips of orange zest in with the rhubarb. Slide the tray into the oven alongside the rice pudding for the final 20 minutes of cooking.

Once the rice is creamy and the rhubarb is tender but still holding its shape, remove both from the oven. Serve the warm rice pudding in bowls, generously topped with the poached rhubarb and its fragrant syrup.