Tropical Rhubarb and Coconut Rice Pudding

Ingredients

Fresh rhubarb

2 cups, chopped

Coconut milk

4 cups

Granulated sugar

1/2 cup

Vanilla extract

1 teaspoon

Cinnamon

1/2 teaspoon

Salt

1/4 teaspoon

Arborio rice

1 cup

Shredded coconut

1/2 cup, for topping

Fresh mint leaves

for garnish

Instructions

1. In a medium saucepan, combine the chopped rhubarb, coconut milk, sugar, vanilla extract, cinnamon, and salt.
2. Bring the mixture to a gentle simmer over medium heat. Cook for about 10 minutes, stirring occasionally, until the rhubarb is tender and breaks down slightly.
3. Stir in the arborio rice, ensuring it is well combined with the rhubarb mixture.
4. Reduce the heat to low, cover the saucepan, and let the rice cook for 30-35 minutes. Stir occasionally, until the rice is tender and most of the liquid is absorbed, creating a creamy consistency.
5. Once cooked, remove the saucepan from heat and allow the rice pudding to cool for a few minutes.
6. Divide the warm or chilled rice pudding into serving bowls. Top generously with shredded coconut and garnish with fresh mint leaves before serving.