Toasted coconut rice pudding with cardamom poached rhubarb

Make the most of pretty pink forced rhubarb while it’s in season by roasting to intensify its colour and flavour. Enjoy in this coconut rice pudding

25g butter
175g pudding rice
100g golden caster sugar
2 tsp vanilla extract , bean paste or 1 vanilla pod, split and seeds scraped out
800ml coconut milk
100ml double cream
grating of nutmeg
400g rhubarb , cut into 3cm batons
100g caster sugar
10 cardamom pods
2 strips orange zest

Heat the oven to 160C/140C fan/gas 3. Melt the butter in a large ovenproof pan. When it’s foaming, add the rice and cook for a few minutes until the butter turns golden brown and the rice is lightly toasted.
Stir in the sugar for a few minutes until it dissolves, then add the vanilla, coconut milk, double cream and a pinch of salt. Grate a fine layer of fresh nutmeg over the top, then put the dish in the oven to cook for 45 mins, until the rice is cooked through and a skin has formed.
While the rice pudding cooks, toss the rhubarb, sugar and cardamom together in a baking tray. Tuck the orange zest in with the rhubarb. Roast the rhubarb alongside the rice pudding for the last 20 mins.
Serve the rice pudding in bowls with the rhubarb and syrup spooned over the top.