Recipe courtesy of Psychologies Magazine (May 2017) and taken from ‘A Year of Beautiful Eating’ by Madeleine Shaw.
Serves : 2
500ml rice milk or other milk
200g coconut cream
1 vanilla pod
1 cinnamon stick
1 cardamom pod
1 tblsp maple syrup
120g pudding rice or short grain rice
2 tblsp flaked almonds, to serve
Extra maple syrup, to serve (optional)
For the rhubarb compote :
2 rhubarb stalks
2 tblsp maple syrup
Grated zest and juice of 1 orange
First make the rhubarb compote. Finely chop the rhubarb into 1 cm 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 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, and the vanilla and cardamom pods. Serve the rice pudding with a dollop of the rhubarb compote, sprinkled with flaked almonds on top, plus a drizzle of maple syrup, if needed.