So here i combined my two loves coconut milk and rice pudding. An added bonus of course is that its dairy free and the sharpness of the rhubarb compliments it perfectly. You could also use fresh or even better grilled peaches or nectarines. Just quarter them, remove the stones and grill on a hot griddle pan for a minute or two on all sides.
Coconutty rice pud
Dairy free
100g pudding rice
50g sugar or if your being refined sugar conscious then 40g coconut palm sugar
400ml coconut milk (the full fat one for all its delicious creaminess)
400ml water
1/2 vanilla pod split lengthwise or 1/2 teaspoon vanilla bean paste or extract
Preheat the oven to 150 degrees Celcius. Lightly grease a shallow oven proof dish about 20cm diameter with some flavourless oil.
Combine the pudding rice, sugar, milk, water and vanilla paste/extract and pour into the ovenproof dish. Drop the vanilla bean in at this point if using one. Bake for 1 and 3/4 hours, give maybe 3-4 stirs throughout the time.
The pudding can be served hot or cold but its important that if it is not being served immediately (within an hour) that it is allowed to cool and is refrigerated as quickly as possible. If rice is left standing at room temperature bacteria grows and multiplys which can lead to upset tummies. It is perfectly safe once cooled completely and refrigerated within the hour and can then be enjoyed the day after also.
For the rhubarb roughly wash and roughly chop 3-4 stalks, place into an oven proof dish sprinkle with sugar to taste, i add very little (1 tablespoon) as it depends on the rhubarb and how sweet you like it. More sugar can always be added after its been cooked and is still warm. Squeeze half an orange and cover with tin foil. Place in the oven along with the rice pudding and cook for 15-20 minutes or until a sharp knife inserts easily into the fruit.
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