Rhubarb and Coconut Rice Pudding

Ingredients

• Fresh mint leaves (for garnish)
• Shredded coconut (1/4 cup)
• Salt (1/4 teaspoon)
• Cinnamon (1/2 teaspoon)
• Vanilla extract (1 teaspoon)
• Sugar (1/2 cup)
• Arborio rice (1 cup)
• Coconut milk (1 can (400ml))
• Rhubarb (2 cups, chopped)

Instructions

1. In a saucepan, combine the chopped rhubarb, coconut milk, sugar, vanilla extract, cinnamon, and salt.
2. Bring the mixture to a simmer over medium heat and cook for 10 minutes, or until the rhubarb is soft.
3. Add the arborio rice to the saucepan and stir well to combine.
4. Reduce the heat to low and cover the saucepan. Let the rice cook for 30-35 minutes, or until it is tender and the liquid is absorbed.
5. Remove the saucepan from the heat and let the rice pudding cool for a few minutes.
6. Divide the rice pudding into serving bowls and sprinkle with shredded coconut.
7. Garnish with fresh mint leaves.
8. Serve warm or chilled.