Sweet Brown Rice Pudding with Rhubarb-Ginger Compote

Sweet Brown Rice Pudding with Rhubarb-Ginger Compote

Sweet Brown Rice Pudding with Rhubarb-Ginger Compote
This vegan rice pudding uses coconut milk in lieu of eggs and cream creates to create richness.Maxime Iattoni

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.

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.