Oriental Rice Pudding with Rhubarb
Dive into a bowl of creamy, cardamom-infused indulgence with this Oriental Rice Pudding with Rhubarb, a delightful fusion of comforting flavors and zesty tang. Made with luxurious Arborio rice, whole milk, and coconut milk, this velvety rice pudding is sweetened just right with granulated sugar and spiced with aromatic cinnamon and vanilla bean. The luscious rhubarb compote, elevated by a hint of honey and ginger, adds a bright, tangy contrast to each spoonful. Topped with optional garnishes of chopped pistachios and fresh mint leaves, this stunning dessert is as visually appealing as it is delicious. Whether served warm for cozy evenings or chilled for a refreshing treat, this recipe brings together vibrant textures and fragrant spices for a show-stopping finish. Perfect for those seeking a unique, globally-inspired dessert!
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Recipe Information
Ingredients
- 200 grams Arborio rice
- 1 liter Whole milk
- 200 milliliters Coconut milk
- 100 grams Granulated sugar
- 1 teaspoon Ground cardamom
- 1 piece Cinnamon stick
- 1 pod Vanilla bean (or 1 teaspoon vanilla extract)
- 250 grams Rhubarb
- 2 tablespoons Honey
- 1 teaspoon Fresh ginger (grated)
- 50 milliliters Water
- 30 grams Chopped pistachios (optional, for garnish)
- 5 leaves Fresh mint leaves (optional, for garnish)
Instructions
Rinse the Arborio rice under cold water until the water runs clear, then set aside.
In a medium saucepan, combine the whole milk, coconut milk, sugar, ground cardamom, and the cinnamon stick. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and pod to the mixture. Heat the mixture over medium heat until it comes to a gentle simmer.
Stir in the rinsed rice, reduce the heat to low, and cook for about 30-35 minutes, stirring frequently to prevent sticking. The rice should become tender, and the mixture will thicken to a creamy consistency. Remove the cinnamon stick and vanilla pod once the rice pudding is fully cooked.
While the rice pudding is cooking, prepare the rhubarb compote. Wash and chop the rhubarb into 1-inch pieces and place them in a small saucepan. Add the honey, grated fresh ginger, and water.
Cook the rhubarb over medium heat for about 8-10 minutes, stirring occasionally, until it softens and breaks down into a compote-like texture. Remove from heat and let it cool slightly.
Once the rice pudding is ready, portion it into serving bowls. Spoon the rhubarb compote over the top of each serving.
Garnish with chopped pistachios and fresh mint leaves if desired. Serve warm or chilled, as preferred.
Nutrition Facts
Calories |
1851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 443 mg | 19% | |
| Total Carbohydrate | 313.2 g | 114% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 236.6 g | ||
| Protein | 47.7 g | 95% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 1560 mg | 120% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 2763 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
