Coconut Rice with Spiced Orange Rhubarb

Rhubarb is in season during Australian winter and this recipe is a great way to make use of it. However, feel free to replace it with any other stewed fruit such as apples or pears, or fresh strawberries.

This better-for-you coconut rice is delicately spiced with rhubarb and orange, making it a delicious partner to creamy rice. Enjoy it warm for breakfast.

Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition.

Preparation time: 10 minutes

Cooking time: 1 hour + 5 minutes

Serves 4-6

Ingredients

2 x 400mL light coconut milk

1/2 cup basmati rice

1 vanilla bean, split lengthways

1 bunch rhubarb, trimmed into 6cm lengths

1 orange, rind finely grated, juiced

1/2 tsp ground cinnamon

1/2 tsp Chinese five spice

Method

Place the coconut milk, rice and vanilla bean 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.

While the rice is simmering, preheat oven to 180C. 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 spices. Bake for 25-30 minutes or until rhubarb is tender but still holds its shape.

Divide rice between bowls and top with rhubarb. Drizzle with maple syrup for some extra sweetness.