Rice Pudding & Ripe Rhubarb

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  • 1 cup heavy whipping cream
  • 1 cup coconut milk
  • 1 14-ounce can sweetened condensed milk
  • 2 cups cooked rice
  • 2 cinnamon sticks
  • 12 strips orange zest
  • a pinch or two of kosher salt
  • 1 teaspoon vanilla
  • 1 1/2 cups chopped rhubarb (you can peel the red skin off the outside of the rhubarb if you’re worried it will be too stringy).
  • 1 teaspoon minced orange zest
  • 3 tablespoons orange juice
  • 1/4 cup granulated sugar


  1. Combine all rhubarb sauce ingredients in a small saucepan and stir together. Bring to a boil, then reduce heat and cook on low, stirring occasionally, until you can mash all the rhubarb. (It should become about the consistency of homemade applesauce.)
  2. Meanwhile, combine all rice pudding ingredients except vanilla in a saucepan. Bring to a boil, then reduce heat to low. Stirring occasionally, simmer rice mixture until it is thick and pudding-like but with a little bit of liquid at the edges, about 45 minutes. Stir in the vanilla.
  3. Top the rice pudding with rhubarb sauce and enjoy!