Rhubarb and coconut rice pudding
500ml rice milk or other milk 200g coconut cream
1 vanilla pod
1 cinnamon stick
1 cardamom pod
1tbsp maple syrup
120g pudding rice or short-grain rice
For the rhubarb compote
2 rhubarb stalks
2tbsp maple syrup grated zest and juice 1 orange
2tbsp flaked almonds maple syrup (optional) To make the compote, finely chop the rhubarb into 1cm pieces.
Place in a saucepan with the maple syrup and orange zest and juice. Bring to the boil, then lower the heat and simmer until cooked through, about 15-20 minutes. Turn off the heat and keep warm.
Meanwhile, put the milk, coconut cream, vanilla pod, cinnamon stick, cardamom pod and maple syrup in a saucepan over a medium-low heat.
Bring to a simmer and cook gently for 10 minutes. Then bring to the boil and add the rice. Cook for 20 minutes, stirring well, until the rice is cooked through. Take out the cinnamon stick, vanilla pod and cardamom pod.
Place in bowls and serve with the rhubarb compote, a sprinkle of flaked almonds and a drizzle of maple syrup, if using.