John Myers
Coconut Milk Rice with Spiced Rhubarb
The perfect coconut milk rice with spiced rhubarb recipe with a picture and simple step-by-step instructions.
- 200 g Round rice
- 400 ml Coconut milk
- Salt
- Butter
- 600 g Rhubarb
- 5 tbsp Sugar
- 0,5 tsp Cinammon
- 3 Cardamom pods
- 0,5 Vanilla pod
- 100 ml Currant juice
- 1 tbsp Red currants TK
- Put the rice in the saucepan and bring to the boil, almost covered with water, season with a little salt and fill up with the coconut milk. Let simmer with little heat.
- If necessary, peel the rhubarb and cut into oblique pieces. Mix with the sugar and simmer in a saucepan with the cinnamon, the lightly pressed cardamom pods and the vanilla pod (pulp + pod). After about 3-4 minutes, add the currant juice. Add the currants at the end. The rhubarb can be served warm or cold.
- Melt some butter and brown.
- Remove the vanilla pod and cardamom pods from the rhubarb. Put the rhubarb on the plates and add the coconut milk rice. Sprinkle with the sugar and cinnamon mixture and drizzle with a little browned butter.
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