Toasted Coconut Rice Pudding With Cardamom Poached Rhubarb
by Cherrypick
Make the most of pretty pink forced rhubarb while it’s in season by roasting to intensify its colour and flavour. Enjoy it in this coconut rice pudding.
Method
Based on 6 servings, adjust as needed.
Step 1
Heat the oven to 160C/140C fan/gas 3. Melt the butter in a large ovenproof pan. When it’s foaming, add the rice and cook for a few minutes until the butter turns golden brown and the rice is lightly toasted.
Step 2
Stir in the sugar for a few minutes until it dissolves, then add the vanilla, coconut milk, double cream and a pinch of salt. Grate a fine layer of fresh nutmeg over the top, then put the dish in the oven to cook for 45 mins, until the rice is cooked through and a skin has formed.
Step 3
While the rice pudding cooks, toss the rhubarb, sugar and cardamom together on a baking tray. Tuck the orange zest in with the rhubarb. Roast the rhubarb alongside the rice pudding for the last 20 mins.
Step 4
Serve the rice pudding in bowls with the rhubarb and syrup spooned over the top.
- Ingredients
- Based on 6 servings
-
100g Caster Sugar 1x Sainsbury's White Caster Sugar 500g -
100g Golden Caster Sugar 1x Billington's Natural Golden Caster, Unrefined Cane Sugar 1kg -
1 whole nutmeg Nutmeg, grating 1x Sainsbury's Whole Nutmeg 36g -
10 Cardamom Pods 1x Sainsbury's Cardamom Pods 28g -
25g Butter 1x Sainsbury's British Butter, Salted 250g -
175g Pudding Rice 1x Sainsbury's Pudding Rice 500g -
2tsp Vanilla Extract, bean paste or 1 vanilla pod, split and seeds scraped out 1x Sainsbury's Madagascan Vanilla Extract, Taste the Difference 38ml -
800ml Coconut Milk 2x Sainsbury's Coconut Milk 400ml -
100ml Double Cream 1x Sainsbury's British Double Cream 150ml -
1 Orange Zest 1x Sainsbury's Oranges -
400g Rhubarb, cut into 3cm batons 1x Sainsbury's Rhubarb 400g