Toasted coconut rice pudding with cardamom poached rhubarb

• butter↗25g g
• pudding rice↗175g g
• golden caster sugar↗100g g
• vanilla extract↗2 tsp tsp

  bean paste or 1 vanilla pod, split and seeds scraped out

• coconut milk↗800ml ml
• double cream↗100ml ml
• nutmeg↗grating of

  grating of

• rhubarb↗400g g

  cut into 3cm batons

• caster sugar↗100g g
• cardamom pods↗10
• orange zest↗2 strips

Step-by-step instructions

1. 1

   Heat the oven to 160C/140C fan/gas 3. Melt the butter in a large ovenproof pan. When it’s foaming, add the rice and cook for a few minutes until the butter turns golden brown and the rice is lightly toasted.

2. 2

   Stir in the sugar for a few minutes until it dissolves, then add the vanilla, coconut milk, double cream and a pinch of salt. Grate a fine layer of fresh nutmeg over the top, then put the dish in the oven to cook for 45 mins, until the rice is cooked through and a skin has formed.

3. 3

   While the rice pudding cooks, toss the rhubarb, sugar and cardamom together in a baking tray. Tuck the orange zest in with the rhubarb. Roast the rhubarb alongside the rice pudding for the last 20 mins.

4. 4

   Serve the rice pudding in bowls with the rhubarb and syrup spooned over the top.