Orange & Rhubarb Fruit Rice Pudding


Whether you are using fresh or frozen rhubarb for this recipe you will find that it is easy to make and requires no special equipment.
This Orange & Rhubarb recipe puts to good use that bounty of fresh pulled rhubarb from your garden.

As we are in Rhubarb season, I thought I'd share another of my favorite recipes with you. I have sold this flavor in stores with good success. It has some sweet spiciness but retains it's tartness too. I have whittled this recipe down to a very tiny batch size to make it manageable for people to consume within 2 weeks. Do keep in mind that all of my recipes freeze beautifully as long as you follow my directions : How to Freeze & Thaw . This recipe doesn't require a blender as long as the rhubarb is cut into 1/2 to 1 inch pieces. It will break down as you stew it. If you don't like the texture or stringiness look of stewed rhubarb, you can always blend it anyway. If you are pulling the rhubarb from your own garden, be sure to dispose of/compost the leaves as they are toxic to ingest. I use a pure unsweetened frozen orange juice concentrate for this recipe as it gives the best bang for the buck in terms of flavor and color, without adding a lot of unwanted extra liquid to adjust for.


What you will need:


2 medium sized pots with lids, a strainer that sits inside of a bowl, a wire whisk (if you have one), a rubber spatula, a long metal spoon, a heat proof/food safe container with lid, a knife & cutting board, measuring spoons and cups or kitchen scales (if you have one), an immersion or upright blender (optional)

Use a frozen unsweetened orange juice for this flavor to get the maximun orange flavor and color.
Citrus and sweet spices balance out the natural tartness of the fresh rhubarb.

Ingredients:


14 oz chopped rhubarb

1 + 7 oz coconut milk (14 oz to a regular can)

8 oz Calrose medium grain rice

7 oz sugar or organic sugar

2.25 oz frozen unsweetened concentrated orange juice

1/4 tsp ground cinnamon

1/8 oz ground dry ginger


Directions:

  1. Place the Calrose rice in a strainer that sits inside of a bowl. Run the rice under running water and strain. Repeat 2 more times. Set aside to drain.

  2. Remove the leaves from the rhubarb. Rinse the rhubarb stalks under running water. Set on a cutting board and chop into 1/2 to 1 inch pieces.

  3. In a medium sized pot, place the rhubarb, 8 oz of water and 7 oz of sugar. Place over medium heat and bring to a boil. Reduce the heat to a simmer and cook for 15 to 20 minutes, covered.

  4. In the second medium sized pot place 16 oz of water and 1 oz of coconut milk. Cover and bring to a boil. Reduce the heat to the lowest setting and add the rinsed and drained Calrose rice. Stir to ensure that it isn't stuck to the bottom. Cover and set a timer for 20 minutes.

  5. After the 20 minutes, turn off the rice heat. Leaving the lid on, allow the rice to continue to cook and to absorb more liquid for an additional 10 minutes.

  6. Once the rhubarb has cooked, add 7 oz of coconut milk, 7 oz of water, the concentrated orange juice, cinnamon and ginger. Bring the sauce back to a medium boil, covered. Reduce the heat to a simmer and continue to cook until the rice is fully cooked.

  7. Empty the hot cooked Calrose rice into the hot cooked Rhubarb & Orange fruit sauce. Using a wire whisk blend the 2 together breaking up any clumps of cooked rice. Pour the fruit rice pudding into a heat proof/food safe container and cover. Place on the counter or on a wire rack to cool for 15 to 20 minutes, covered.

  8. You can now place the Orange & Rhubarb Fruit Rice Pudding in the fridge to cool completely. Or, you may choose to portion and package some of it in freezer grade containers to consume at a later time. It will keep in the fridge for up to 2 weeks. It can be frozen for months.

  9. Consult our Simply Fruit Rice Puddings: Basic Ingredients post and our Basic Cooking Techniques blog posts for more tips and tricks on making your very own fruit rice pudding. Enjoy!

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