Sweet Brown Rice Pudding with Rhubarb-Ginger Compote

By garciamoss

The sweetness of the rice pudding is balanced with the tartness of the rhubarb ginger compote that is served over the pudding. This dessert is worth every bit of effort!

Ingredients

• FOR THE RICE PUDDING
• 27 ounce can coconut milk
• 1/3 cup brown rice syrup
• 1 vanilla bean, split and seeded
• 1 cinnamon stick
• 4 cups cooked short grain brown rice (approximately 1 1/2 cups uncooked)
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon fresh ground nutmeg
• 1 teaspoon vanilla extract
• 1/4 cup grated palm sugar (see note)
• FOR THE RHUBARB-GINGER COMPOTE
• 2 cups finely chopped fresh rhubarb, about 4-5 stalks
• 4 ounce candied ginger, finely chopped
• 2 teaspoon lime zest, approximately 1 lime
• 3 tablespoons lime juice, approximately 1 lime
• 2 tablespoons demerara sugar

Details

Servings 4
Preparation time 25mins
Cooking time 40mins
Adapted from saveur.com

Preparation

Step 1

Combine coconut milk, rice syrup, vanilla bean, and cinnamon stick in a 3-4 qt. saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer 20 minutes until slightly thickened, stirring frequently. Add cooked rice, spices, vanilla, and palm sugar, stirring to combine. Return mixture to a simmer and continue to cook, stirring often, until rice has absorbed much of the milk base and pudding has thickened, 10-15 minutes.

Combine all ingredients for Rhubarb Ginger Compote, stirring well to combine. Cover and let macerate 20 minutes at room temperature. Refrigerate until ready to use.

To serve, remove cinnamon stick and vanilla pod from pudding. Spoon warm pudding into serving bowls and top with rhubarb compote.

Note: Palm sugar can often be found in the international foods aisle at many grocery stores, or at most Asian markets. If you have trouble finding it, you can substitute dark brown sugar instead. Likewise, brown rice syrup can be replaced with honey.