Coconut Rice Pudding with Rhubarb Compote
This recipe borrows from the British tradition of pairing rhubarb with cream—instead of sugar—to counteract its bitter flavor.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.
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
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