March 23, 2012

Rhubarb Coconut Rice Pudding

A minute ago I was sitting in my garden, basking in the sunshine, having a cup of tea. How lovely it is that spring is back!

I didn’t know whether to write a post today or what I should write, really. My Gran left us this week, and it has felt so strange since then. It has felt as if what I was living was not real and left me with the sensation that something will now be missing forever.

Here is a recipe for her, to send a last goodbye. I think she’d have liked the rhubarb and the rice pudding, though not sure about the coconut. When I will make her rhubarb tart this spring, I certainly will remember her xx

Rhubarb Coconut Rice Pudding – serves 4

  • • 300g rhubarb stems, cut into cubes
  • • 20g sugar
  • • 80g pudding rice or risotto rice
  • • 250ml coconut milk
  • • 250ml almond milk
  • • 2tbsp vanilla sugar
  • • Grated coconut

  • 1. Prepare the rhubarb compote by putting the rhubarb in a saucepan with the 20g sugar. Cover and heat on a medium heat until the fruits are soft and have a compote-like consistency, stirring every now and then. Put on the side and leave to cool down.
  • 2. Place the coconut and almond milk in another saucepan. Bring to the boil. Add the rice. Decrease the heat to very low, cover and leave to cook for 30min. Add 2tbsp vanilla sugar and mix well. Leave to cool down.
  • 3. Place a few table spoons or rice in a glass, add a few table spoons of rhubarb compote and finish by sprinkling with grated coconut. Serve.

    Riz au Lait Coco/Rhubarbe – pour 4 personnes

  • • 300g de tiges de rhubarbes, coupées en morceaux
  • • 20g de sucre
  • • 80g de riz pour dessert ou de riz à risotto
  • • 250ml de lait de coco
  • • 250ml de lait d’amande
  • • 2cs de sucre vanillé
  • • Noix de coco râpée

  • 1. Préparer la compote : mettre les morceaux de rhubarbe dans une casserole avec les 20g de sucre. Couvrir et faire cuire jusqu’à ce que la rhubarbe soit tendre et ai la consistance d’une compote, en mélangeant de temps à autre. Retirer du feu et laisser refroidir.
  • 2. Mettre le lait de coco et le lait d’amande dans une autre casserole. Porter à ébullition. Ajouter le riz. Baisser le feu sur très doux, couvrir et faire cuire 30min. Ajouter 2cs de sucre vanillé et bien mélanger. Laisser refroidir.
  • 3. Mettre quelques cuillérées de riz dans le fond d’un verre ou verrine. Ajouter quelques cuillérées de rhubarbe et finir par parsemer de noix de coco râpée. Servir.
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