Coconut rice pudding with poached Rhubarb

Winter has brought out the favorite winter desserts back to the fore as we look for old fashioned desserts to keep us warm at night.
This rice pudding is not baked as per many other recipes but has many different flavors to keep this old favorite interesting.
Worth searching for the coconut sugar in health food shops and Asian grocers as it adds an immense flavor which compliments the rice and the poached rhubarb.Also great served with extra cream and ice cream….Enjoy!!

INGREDIENTS:

500ML OF COCONUT MILK
500ML OF POURING CREAM
150GM OF ARBORIO RICE (RINSED)
1 STAR ANISE
80GM OF CASTER SUGAR
80FM OF COCONUT SUGAR
3 EGG YOLKS

POACHED RHUBARB:
450GM OF RHUBARB (1 BUNCH) (WASHED,TRIMMED,PEELED AND CUT INTO 5CMS LENGTHS)
75GMS OF CASTER SUGAR
75GMS OF COCONUT SUGAR
1 VANILLA BEAN,SPLIT AND SEEDS REMOVED
1 STAR ANISE

METHOD:
1.Bring coconut milk, cream,rice and star anise to the simmer in a saucepan over a medium heat and stirring continuously until rice is soft (15-20 minutes)
2.Whisk sugars and yolks in a bowl until creamy and pale (5 minutes)and add to rice mixture and continue cooking for another 5 minutes stirring continuously and then remove from heat to cool slightly.
3.To poach the rhubarb, put rhubarb, sugars and vanilla seeds in a bowl and mix and then transfer to a deep pot.
4.Add the star anise, excess vanilla pod and 50ml of water and stir gently over medium heat until the sugar dissolves.
5.Bring to the simmer, cover with a lid and cook until rhubarb is just tender (5 minutes). Uncover and let cool.
6.Serve portion of rice pudding into your bowls and top with warm rhubarb and syrup and drizzle extra coconut cream and sugar to finish.

PICTURE COMING SOON!