Ingredients

The following ingredients have 5 Servings
  • 500 ml (2 cups) coconut milk
  • 500 ml (2 cups) pouring cream
  • 150 gm arborio rice, rinsed well
  • 1 star anise
  • 80 gm each caster sugar and coconut sugar (see note)
  • 3 egg yolks
  • To serve: coconut cream and coconut sugar (optional)
  • 400 gm rhubarb (about 1 bunch), trimmed, cut into 5cm lengths
  • 75 gm each caster sugar and coconut sugar
  • 1 vanilla bean, split, seeds scraped
  • 1 star anise

Instruction

  • Bring coconut milk, cream, rice and star anise to the simmer in a saucepan over medium heat and stir occasionally at first, then more frequently, until rice is almost tender (15-20 minutes).
  • Whisk sugars and yolks in a bowl until pale (2-3 minutes), add to rice mixture and cook, stirring continuously, until thickened (4-5 minutes). Remove from heat.
  • For poached rhubarb, toss rhubarb, sugars and vanilla seeds in a bowl, spread in a deep frying pan, add vanilla bean, star anise and 50ml water, and stir gently over medium-high heat until sugar dissolves. Bring to the simmer, cover with a lid and cook until rhubarb is just tender (3-4 minutes). Uncover and set aside.
  • Divide warm rice pudding among bowls, top with warm rhubarb and syrup, and serve with coconut cream to drizzle and extra coconut sugar.