Rhubarb and Coconut Rice Pudding
This creamy and flavorful rice pudding is infused with the tartness of rhubarb and the tropical sweetness of coconut.
Ingredients - Serves 6
- Fresh mint leaves - For garnish
- Shredded coconut - 1/4 cup
- Salt - 1/4 teaspoon
- Cinnamon - 1/2 teaspoon
- Vanilla extract - 1 teaspoon
- Sugar - 1/2 cup
- Arborio rice - 1 cup
- Coconut milk - 1 can (400ml)
- Rhubarb - 2 cups, chopped
Let's Get Started
- In a saucepan, combine the chopped rhubarb, coconut milk, sugar, vanilla extract, cinnamon, and salt.
- Bring the mixture to a simmer over medium heat and cook for 10 minutes, or until the rhubarb is soft.
- Add the arborio rice to the saucepan and stir well to combine.
- Reduce the heat to low and cover the saucepan. Let the rice cook for 30-35 minutes, or until it is tender and the liquid is absorbed.
- Remove the saucepan from the heat and let the rice pudding cool for a few minutes.
- Divide the rice pudding into serving bowls and sprinkle with shredded coconut.
- Garnish with fresh mint leaves.
- Serve warm or chilled.
Dietary Info
- Dish Type: Dessert
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Calories: 250
- Fat: 8g
- Carbs: 40g
- Protein: 5g
- Sodium: 100mg
- Sugar: 20g