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

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Toasted coconut rice pudding with cardamom poached rhubarb

Toasted coconut rice pudding with cardamom poached rhubarb

Cassie Best

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Serves 4 - 6

Easy

Prep: 10 mins

Cook: 50 mins

A star rating of 3.6 out of 5.3 ratingsRate

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Make the most of pretty pink forced rhubarb while it’s in season by roasting to intensify its colour and flavour. Enjoy in this coconut rice pudding

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

25g butter
175g pudding rice
100g golden caster sugar
2 tsp vanilla extract

bean paste or 1 vanilla pod, split and seeds scraped out
800ml coconut milk
100ml double cream
grating of nutmeg

For the rhubarb

400g rhubarb

cut into 3cm batons
100g caster sugar
10 cardamom pods
2 strips orange zest

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Nutrition: Per serving (6)

kcal594
fat35g
saturates27g
carbs63g
sugars37g
fibre2g
protein4g
salt0.1g

Method

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 in 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.

Recipe tip

Vanilla sugar
Vanilla pods are an expensive ingredient, so make sure you get the most from them. Once you’ve roasted the pod alongside the rhubarb, dab it dry on some kitchen paper, then blitz the whole pod with 250g sugar to make a vanilla sugar to use in cakes or sprinkled over desserts. It will keep in a jar indefinitely.

Recipe from Good Food magazine, February 2025

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A star rating of 3.6 out of 5.3 ratings

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