Coconut rice pudding with star anise and rhubarb

SERVES 4 // PREP TIME 10 MINS // COOK 30 MINS

500 ml (2 cups) coconut milk 500 ml (2 cups) pouring cream 150 gm arborio rice, rinsed well 1 star anise 80 gm each caster sugar and coconut sugar (see note) 3 egg yolks

Coconut cream and coconut sugar (optional), to serve

POACHED RHUBARB

400 gm rhubarb (about 1 bunch),

trimmed, cut into 5cm lengths 75 gm each caster sugar and

coconut sugar

1 vanilla bean, split, seeds scraped 1 star anise

1 Place coconut milk, cream, rice and star anise in a saucepan over medium heat; bring to a gentle simmer, stirring occasionally, until rice is almost tender (15-20 minutes).

2 Whisk sugar and egg yolks in a bowl until pale (2-3 minutes), then add to rice mixture and cook, stirring continuously, until thickened (4-5 minutes). Remove from heat.

3 For poached rhubarb, combine rhubarb, sugar, vanilla seeds and bean, star anise and 50ml water in a deep frying pan; stir gently over medium-high heat until sugar dissolves. Bring to a simmer, cover with a lid, and cook until rhubarb is just tender (3-4 minutes).

4 Divide warm rice pudding among bowls, top with rhubarb and syrup, and serve with coconut cream and extra coconut sugar.

Note Coconut sugar is produced from the sap of coconut palm flowers and comes in a block or granulated.

It’s available at Asian grocers and health-food shops. ●

SERVING SUGGESTION For a super-quick dessert, this poached rhubarb can be served with store-bought vanilla ice-cream.