Coconut Rice Pudding with Rhubarb Jam

Serves: 2 Prep: 15_mins Cook: 1_hour_30_mins_plus_chilling_time
Share
Print

Info

This Coconut Rice Pudding with Rhubarb Jam is a love letter to the comforting desserts many of us grew up with. Slow-cooked rice pudding has a way of instantly transporting you back to childhood kitchens. Reimagined with creamy Biona Organic Coconut Milk, fragrant cardamom, and a bright swirl of rhubarb jam, this version feels both familiar and special. This dish is a beautiful way to celebrate Mother’s Day - with the warmth, care, and nostalgia that homemade cooking brings.

Ingredients

Rice Pudding:

60g Biona Organic Pudding Rice

250ml Biona Organic Coconut Milk

300ml single cream (or plant-based alternative) 

½ vanilla bean, split lengthways and seeds scraped

1 tbsp caster sugar

⅛ tsp ground cardamom

 

Rhubarb Jam:

150g forced rhubarb, chopped

40 g caster sugar

½ vanilla bean, split lengthways and seeds scraped

⅛ tsp ground cardamom

20ml water

Toasted coconut flakes, to garnish

Method

  1. Preheat the oven to 140°C. Rinse the pudding rice thoroughly under cold running water until the water runs clear, then drain well.
  2. In a small heavy-based saucepan over medium-low heat, combine the coconut milk, 150 ml of the single cream, vanilla pod, caster sugar, and cardamom. Bring gently to a simmer, stirring to dissolve the sugar. Stir in the rice, then pour the mixture into a baking dish.
  3. Place the dish in the oven and bake for 1 hour 30 minutes, stirring every 30 minutes, until the rice is tender and the pudding is thick and creamy. 
  4. Remove from the oven and allow to cool to room temperature, then refrigerate for 1 hour or until cold. Once chilled, stir through the remaining 150ml cream to loosen and enrich the pudding.
  5. To make the rhubarb jam, place the chopped rhubarb, sugar, vanilla pod and seeds, cardamom, and water into a saucepan over medium-low heat. 
  6. Cook for 6–8 minutes, stirring occasionally, until the mixture is soft, thick, and jammy. Remove the vanilla pod before serving.
  7. Spoon the chilled rice pudding into bowls, top with warm or chilled rhubarb jam, and finish with a generous scattering of toasted coconut flakes. Serve and enjoy.

Related Products

Explore Our Recipes

POPULAR CATEGORIES

Our ingredients are of the highest quality, completely natural and suitable for vegetarians.

NUT BUTTER COLLECTION

VIEW PRODUCTS

BUNDLES & GIFTS

VIEW PRODUCTS

COCONUT COLLECTION

VIEW PRODUCTS

TOMATO COLLECTION

VIEW PRODUCTS

MEAT SUBSTITUTE'S COLLECTION

VIEW PRODUCTS

Join the conversation

Join the conversation

@BIONAORGANIC

Something went wrong, please refresh the page!
Continue shopping View basket
£4.95 Delivery

MOV: £25

£3.95 Delivery

MOV: £50

£1.95 Delivery

MOV: £70+

Subtotal:
CHECKOUT VIEW BASKET
Continue Shopping