Coconut Rice Pudding with Rhubarb Compote

Servings: 6 servings

Time:

Ingredients:

Rice Pudding

One 13.5-ounce (283g) can coconut milk

1 cup (312g) sweetened condensed milk

1 cup (200g) arborio rice

¾ cup (170g) whole milk

½ teaspoon ground cinnamon

½ vanilla bean, halved and scraped

Rhubarb Compote

4 stalks (255g) rhubarb, chopped

½ cup (99g) granulated sugar

½ vanilla bean, halved and scraped

Directions:

1. Make the Rice Pudding: In a medium pot, stir together the coconut milk, sweetened condensed milk, rice, whole milk, cinnamon and vanilla bean seeds.

2. Cook the mixture over medium-low heat, stirring often, until the rice is tender and the mixture thickens, 20 to 25 minutes. Transfer to a heat-safe bowl, place plastic wrap directly on the surface of the pudding and refrigerate until chilled, at least 1 hour.

3. Make the Compote: In a medium pot, mix together the rhubarb, sugar and vanilla bean seeds. Cook over medium heat until the mixture breaks down and becomes jammy, 10 to 15 minutes. Cool completely.

4. To serve, spoon the rice pudding into serving dishes and top with the compote.