Creamy coconut rice with spiced rhubarb and seed crunch

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How to make Creamy coconut rice with spiced rhubarb and seed crunch

  • Yield : 6
  • Prep Time : 0:30
  • Cook Time : 1:05
  • Total Time : 1:35

Ingredients

  • 2 x 400ml cans light coconut milk
  • 115g (1/2 cup) basmati rice, rinsed
  • 1 vanilla bean, split lengthways
  • 2 tablespoons rapadura sugar

Seed crunch

  • 2 tablespoons raw buckwheat
  • 2 tablespoons sliced natural almonds
  • 2 tablespoons pepitas
  • 1 tablespoon rapadura sugar
  • 1 tablespoon white chia seeds
  • 1 tablespoon sesame seeds
  • 1 egg white

Spiced rhubarb

  • 1 bunch rhubarb, washed, trimmed, cut into 6cm lengths
  • 1 orange, rind finely grated, juiced
  • 1 tablespoon rapadura sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon Chinese five spice or ground star anise

Method

  • Step 1 For the seed crunch, preheat oven to 160C/140C fan forced. Line a baking tray with baking paper. Combine the buckwheat, almonds, pepitas, sugar, chia seeds and sesame seeds in a small bowl. Whisk the egg white in a separate bowl until foamy. Discard half. Add the seed mixture to the remaining egg white and stir to combine. Spread in a thin layer over the prepared tray. Bake for 15-20 minutes or until just golden and lightly crisp. Cool on tray. Break into pieces.
  • Step 2 Meanwhile, place the coconut milk, rice, vanilla bean and sugar in a saucepan over medium heat. Cook, stirring, for 10-15 minutes or until the mixture comes to a simmer. Reduce heat to low and cook, stirring, for 15-20 minutes or until mixture thickens and rice is creamy. Remove from heat (it will continue to thicken on standing).
  • Step 3 For the rhubarb, increase oven to 180C/160C fan forced. Line a baking tray with baking paper. Place the rhubarb in a single layer on the prepared tray. Sprinkle with the orange rind and pour over the orange juice. Sprinkle with the combined sugar and spices. Bake for 25-30 minutes or until rhubarb is tender but still holds its shape.
  • Step 4 Divide rice among bowls. Top with rhubarb and seed crunch.

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