AT A GLANCE
Rice pudding is one of our favourite winter sweets. Here we've sweetened it with coconut sugar and flavoured it with vanilla and star anise. Poached rhubarb adds a tangy twist.
|01||Bring coconut milk, cream, rice and star anise to the simmer in a saucepan over medium heat and stir occasionally at first, then more frequently, until rice is almost tender (15-20 minutes).|
|02||Whisk sugars and yolks in a bowl until pale (2-3 minutes), add to rice mixture and cook, stirring continuously, until thickened (4-5 minutes). Remove from heat.|
|03||For poached rhubarb, toss rhubarb, sugars and vanilla seeds in a bowl, spread in a deep frying pan, add vanilla bean, star anise and 50ml water, and stir gently over medium-high heat until sugar dissolves. Bring to the simmer, cover with a lid and cook until rhubarb is just tender (3-4 minutes). Uncover and set aside.|
|04||Divide warm rice pudding among bowls, top with warm rhubarb and syrup, and serve with coconut cream to drizzle and extra coconut sugar.|
Note Coconut sugar is produced from the sap of coconut palm flowers and comes in a block or granulated. It's sold at Asian grocers and health-food shops.