Toasted coconut rice pudding with cardamom poached rhubarb

Method

1. 1

   Heat the oven to 160C/140C fan/gas 3. Melt the butter in a large ovenproof pan. When it’s foaming, add the rice and cook for a few minutes until the butter turns golden brown and the rice is lightly toasted.

2. 2

   Stir in the sugar for a few minutes until it dissolves, then add the vanilla, coconut milk, double cream and a pinch of salt. Grate a fine layer of fresh nutmeg over the top, then put the dish in the oven to cook for 45 mins, until the rice is cooked through and a skin has formed.

3. 3

   While the rice pudding cooks, toss the rhubarb, sugar and cardamom together in a baking tray. Tuck the orange zest in with the rhubarb. Roast the rhubarb alongside the rice pudding for the last 20 mins.

4. 4

   Serve the rice pudding in bowls with the rhubarb and syrup spooned over the top.

Nutrition

calories

594 calories

fatContent

35 grams fat

fiberContent

2 grams fiber

sugarContent

37 grams sugar

sodiumContent

0.1 milligram of sodium

proteinContent

4 grams protein

carbohydrateContent

63 grams carbohydrates

saturatedFatContent

27 grams saturated fat

Indicative values from the source, for the original recipe.

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