Events and Celebrations

Honey-Roasted Rhubarb with Coconut Rice

cook 20 mins
  • 1 1/2 tablespoons honey
  • 400 g (13 oz) rhubarb, trimmed and chopped
  • 100 g (3 1/2 oz) basmati rice
  • 400 ml (14 fl oz) can coconut milk
  • 100 ml (3 1/2 fl oz) water
  • 1 tablespoon toasted flaked almonds
  • Heat 1 tablespoon of the honey in a small saucepan. Put the rhubarb in a roasting tin and pour over the honey. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes.
  • Meanwhile, place the rice, coconut milk, measurement water and remaining honey in a saucepan and bring to a simmer, then cook, stirring occasionally, for 12–15 minutes until the rice is tender.
  • Serve the rice pudding topped with the roasted rhubarb, sprinkled with a few flaked almonds.
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