COCONUT RICE PUDDING WITH ROSE AND RHUBARB JELLY
Multiculti Kitchen
Multiculti Kitchen
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Ingredients

  • 400 ml
  • 1 tin
  • 200 ml water
  • 2 tbsp sugar or
  • 150 gr
  • 1 unwaxed orange zest
  • 1 cinnamon stick
  • 1 star anise
  • 2 cardamom pods
  • 150 gr rhubarb
  • 2 tbsp sugar
  • 1 star anise
  • 1 vanilla pod
  • 1 tbsp rose water
  • 160 C Clean the rhubarb stalks then cut into 2-3 cm sticks. Put into an ovenproof dish, add sugar, star anise and vanilla pod. (if use frozen rhubarb there's no need to thaw). Stir roughly then bake for about 20 minutes or until tender but still keeps its form.

Instructions

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