Rhubarb & Safron Rice Pudding

Serves: 4/6
Cooks in: 35 minutes
Difficulty: 3/10


Rice Pudding

1 cup/200g Pudding Rice

1 tbs Safron Threads 

1/2 cup/100g Caster Sugar

1 can Coconut Milk 

2 cups/500ml Non Dairy Milk 

1 tsp Ground Nutmeg
1 tbs Vanilla Bean Paste or Vanilla Pods 

1 tsp Ground Cinnamon 

Glazed Rhubarb

5 Sticks Rhubarb , cut into 5 cm sticks 

1/2 cup/125ml Maple Syrup

Thumb-sized Piece Ginger, chopped small 

Pinch Cinnamon

1 cup/250ml Cranberry Juice 


Crystallised Ginger 


For the rice pudding, simple add all the ingredients to a medium sized sauce pan & place over a very low heat with the lid on. Let the mixture lightly simmer away for 25-30 minutes & then or until the rice is cooked & its thick & creamy. Stir gently every now & then. 

Meanwhile in another saucepan add all the glazed rhubarb ingredients, place the pan over a medium head & cook until the rhubarb is glazed. 

Serve your rice pudding topped with crystallised ginger.