Rhubarb and co­conut rice pud­ding

Food and Travel (UK) - - Contents -

SERVES 2

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

To serve

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.

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