Coconut Rice Pudding & Jammy Rhubarb Recipe

Plantbased Rice pudding recipe

Coconut Rice Pudding & Jammy Rhubarb Recipe

This is a delicious, creamy treat of a pudding that really makes the most of our incredible rhubarb!

Ingredients to serve 4:

100g rice - we used basmati

1 x 400g can of coconut milk

2  sticks of fresh Rhubarb washed and roughly chopped

Zest & juice of 1 Lime

4 tbsp of brown sugar



1. Preheat the oven to 180c/ 360f / gas mark 4.

2. Chop the rhubarb into pieces and tumble them into a roasting dish. Sprinkle over half the sugar and pop in the oven to roast for 20 minutes or until the sugar has melted and the rhubarb has completely softened and turned jammy around the edges.

3. Meanwhile to make the rice pudding, put the rice, coconut milk and the rest of the sugar along with 1 cup (approx. 150ml) of fresh water.

4. Put the rice on a medium heat and let it come to a boil. Reduce the heat and simmer for about 10 minutes until the rice is cooked through and you have a smooth creamy sauce.

5. Remove form the heat and cover with a lid while you take the rhubarb out of the oven.

6. Serve the pudding warm in bowls with a dollop of jammy rhubarb, a little lime zest and juice scattered over the top and if you like a little extra sweetness, an extra sprinkle of sugar.