CHILLED COCONUT RICE PUDDING WITH RHUBARB JAM

SERVES 6. PREP 15 MINS. COOK 1 HR 40 MINS

INGREDIENTS

• 120g arborio rice

• 2 cups (500ml) coconut milk

• 3 cups (750ml) pure (thin) cream

• 1 vanilla bean, split, seeds scraped

• 2 tbs caster sugar

• ¼ tsp ground cardamom

• Toasted coconut flakes, to serve

RHUBARB JAM

• ¼ bunch (300g) rhubarb, chopped

• ½ cup (110g) caster sugar

• 1 vanilla bean, split, seeds scraped

• ¼ tsp ground cardamom

METHOD

1 Preheat oven to 140C. Place the rice in a sieve and wash well under cold running water. Drain.

2 Place the coconut milk, 2 cups (500ml) cream, vanilla, sugar and cardamom in a small heavy-based saucepan over medium-low heat. Bring to a simmer and stir to dissolve the sugar. Stir in the rice then pour mixture into a 6-cup capacity baking dish.

3 Place dish on a baking tray and bake, stirring every 30 minutes, for 1 hour 30 minutes, or until rice is tender. Remove from oven and cool to room temperature, then chill for 1 hour or until cold. Stir through remaining 1 cup (250ml) cream.

4 Meanwhile, for the jam, place rhubarb, sugar, vanilla pod and seeds, cardamom and ⅓ cup (80ml) water in a saucepan over medium-low heat. Cook, stirring occasionally, for

6-8 minutes until thick and jammy. Serve warm or chilled over the rice pudding and scatter with toasted coconut to serve.