1 cup/200g Pudding Rice
1 tbs Safron Threads
1/2 cup/100g Caster Sugar
1 can Coconut Milk
2 cups/500ml Non Dairy Milk
1 tsp Ground Nutmeg
1 tbs Vanilla Bean Paste or Vanilla Pods
1 tsp Ground Cinnamon
5 Sticks Rhubarb , cut into 5 cm sticks
1/2 cup/125ml Maple Syrup
Thumb-sized Piece Ginger, chopped small
1 cup/250ml Cranberry Juice
For the rice pudding, simple add all the ingredients to a medium sized sauce pan & place over a very low heat with the lid on. Let the mixture lightly simmer away for 25-30 minutes & then or until the rice is cooked & its thick & creamy. Stir gently every now & then.
Meanwhile in another saucepan add all the glazed rhubarb ingredients, place the pan over a medium head & cook until the rhubarb is glazed.
Serve your rice pudding topped with crystallised ginger.