Sweet Brown Rice Pudding with Rhubarb-Ginger Compote | Saveur

Ingredients

• 27 oz. coconut milk
• ¹⁄₃ cup brown rice syrup
• 1 vanilla bean, split and seeded
• 1 stick cinnamon
• 4 cups cooked short grain brown rice (approximately 1 1/2 cups uncooked)
• ¹⁄₄ tsp. ground cardamom
• ¹⁄₄ tsp. fresh ground nutmeg
• 1 tsp. vanilla extract
• ¹⁄₄ cup grated palm sugar (see note)
• 2 cups finely chopped fresh rhubarb (4-5 stalks)
• 4 oz. candied ginger, finely chopped
• 2 tsp. lime zest (approximately 1 lime)
• 3 tbsp. lime juice (approximately 1 lime)
• 2 tbsp. demerara sugar