This recipe was developed by Judy Haubert, a private chef whose client requested a whole-grain, dairy- and refined-sugar-free dessert. Using coconut milk in lieu of eggs and cream creates richness, and the southeast Asian flavor is enhanced with cardamom. The rhubarb and ginger compote calls for raw rhubarb, making the dessert perfect for spring.
FOR THE RICE PUDDING
- 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)
FOR THE RHUBARB-GINGER COMPOTE
- 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
Combine coconut milk, rice syrup, vanilla bean, and cinnamon stick in a 3-4 qt. saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer 20 minutes until slightly thickened, stirring frequently. Add cooked rice, spices, vanilla, and palm sugar, stirring to combine. Return mixture to a simmer and continue to cook, stirring often, until rice has absorbed much of the milk base and pudding has thickened, 10-15 minutes.
Combine all ingredients for Rhubarb Ginger Compote, stirring well to combine. Cover and let macerate 20 minutes at room temperature. Refrigerate until ready to use. To serve, remove cinnamon stick and vanilla pod from pudding. Spoon warm pudding into serving bowls and top with rhubarb compote.
Note: Palm sugar can often be found in the international foods aisle at many grocery stores, or at most Asian markets. If you have trouble finding it, you can substitute dark brown sugar instead. Likewise, brown rice syrup can be replaced with honey.