I first tried rice pudding on a yoga retreat. It’s the most comforting dish; I love it made with Indian spices like cardamom and cinnamon. Rice pudding goes perfectly with stewed rhubarb – and any leftover rhubarb compote is great on top of porridge or on toast at a later date. Pudding rice can be hard to find (trust me, it took some time!) but no worries if you can’t find it. Just use short-grain or basmati rice, although check the cooking time for basmati as it cooks a little quicker.
500ml rice milk or other milk
200g coconut cream
1 vanilla pod
1 cinnamon stick
1 cardamom pod
1 tbsp maple syrup
120g pudding rice or short-grain rice
2 tbsp flaked almonds, to serve
extra maple syrup, to serve (optional)
For the rhubarb compote
2 rhubarb stalks
2 tbsp maple syrup
grated zest and juice of 1 orange
- First make the rhubarb compote. Finely chop the rhubarb into 1cm pieces.
- Place in a saucepan with the maple syrup and orange zest and juice.
- Bring to the boil, then lower the heat and allow to simmer for 15–20 minutes until cooked through.
- Keep warm to serve with the rice pudding.
- Meanwhile, put the milk, coconut cream, vanilla pod, cinnamon stick, cardamom pod and maple syrup in another pot, over a medium–low heat.
- Bring to a simmer and cook gently for 10 minutes. Then bring to the boil and add the rice. Cook for 20 minutes, stirring well, until the rice is cooked through.
- Take out the cinnamon stick, vanilla pod and cardamom pod (if you can find them).
- Serve the rice pudding with a dollop of the rhubarb compote and sprinkled with flaked almonds on top, plus a drizzle of maple syrup if needed.