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.
Stir the milk, coconut milk, brown sugar and granulated sugar into the rice. Refreshing light but creamy, mellowed withcoconut, layered with fresh and sweet mango that infused with basil, it sure comforts and cools
And the mango, with its bursts of tangy fruit, flavored the whole popsicle more than I expected. Coconut milk, chewy rice, and fragrant mango — these popsicles are just completely yummy, if I do say so myself
– Slice and place on a baking sheet and drizzle with melted coconut oil and paprika (or I think we used some sort of random spice blend that included paprika, which was the closest we could come…) and toss to coat
Ingredients1/2 cup uncooked arborio rice water1 cinnamon stick 1 cup coconut milk ( 2 cups if not using milk) 1 cup 1% low-fat milk 1 -2 teaspoon vanilla 1/4 cup brown sugar ( not packed) 1/2 teaspoon fresh lemon rind (optional). MethodStep 1Place riceand cinnamon stick in a pot and cover with water. Bring rice to boil, turn down heat and simmer approx 15-20 minutes or until water is absorbed. Step 3Add coconut milk, milk (if using), vanilla and brown sugar. Step 4Add lemon rind and simmer until almost all liquid is absorbed. Step 6Serve with cinnamon, or mango slices and vanilla ice cream. 1/2 cup uncooked arborio rice