Dessert

Chilled coconut rice pudding with rhubarb jam

Name: Chilled coconut rice pudding with rhubarb jam recipe
Yield: 6
Ingredients: 120g arborio rice; 2 cups (500ml) coconut milk; 3 cups (750ml) pure (thin) cream; 2.00 vanilla bean, split, seeds scraped; 2 tbs caster sugar; 1/4 tsp ground cardamom; Toasted coconut flakes, to serve; 1/4 bunch (300g) rhubarb, chopped; 1/2 cup (110g) caster sugar

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by Phoebe Wood

Oct 18, 2020

Whoever said rice pudding was boring, has never tried Phoebe Wood's coconut and rhubarb decadent twist.

120g arborio rice
2 cups (500ml) coconut milk
3 cups (750ml) pure (thin) cream
1 vanilla bean, split, seeds scraped
2 tbs caster sugar
1/4 tsp ground cardamom
Toasted coconut flakes, to serve

Rhubarb jam

1/4 bunch (300g) rhubarb, chopped
1/2 cup (110g) caster sugar
1 vanilla bean, split, seeds scraped
1/4 tsp ground cardamom

Method

1.

Preheat oven to 140°C. Place the rice in a sieve and wash well under cold running water. Drain.
2.

Place the coconut milk, 2 cups (500ml) cream, vanilla, sugar and cardamom in a small heavy-based saucepan over medium-low heat. Bring to a simmer and stir to dissolve the sugar. Stir in the rice then pour mixture into a 6-cup capacity baking dish.
3.

Place dish on a baking tray and bake, stirring every 30 minutes, for 1 hour 30 minutes or until rice is tender. Remove from oven and cool to room temperature, then chill for 1 hour or until cold. Stir through remaining 1 cup (250ml) cream.
4.

Meanwhile, for the jam, place rhubarb, sugar, vanilla pod and seeds, cardamom and 1/3 cup (80ml) water in a saucepan over medium-low heat. Cook, stirring occasionally, for 6-8 minutes until thick and jammy. Serve warm or chilled over the rice pudding and scatter with toasted coconut to serve.