Coconut–Cardamom Rice Pudding with Rhubarb and Kumquats

Kate Zuckerman

Chanterelle - NYC

Chef Kate Zuckerman of NYC’s Chanterelle served this deliciously refreshing dessert at the 2009 James Beard Foundation Awards.


Roasted Rhubarb:
  • 2 rhubarb stalks
  • 2 tablespoons superfine sugar
Candied Kumquats:
  • 1 cup kumquats, ends discarded and thinly sliced
  • 1/2 cup sugar
  • 2 tablespoons corn syrup
Rice Pudding:
  • 1/4 cup plus 1 tablespoon jasmine rice
  • 1/4 cup plus 3 tablespoons sugar
  • 1 cup whole milk
  • 8 ounces coconut milk
  • 1/4 teaspoon salt
  • 8 cardamom pods
  • 1 cup heavy cream
  • 3 egg yolks
  • 1/2 teaspoon vanilla extract or 1/2 scraped vanilla bean


Wash the rhubarb and trim the ends, slice the stalks in half lengthwise, and then cut into 1-inch pieces. Toss with sugar and cover, allowing to macerate for at least 30 minutes. Preheat oven to 300ºF. Use a slotted spoon to transfer the rhubarb to a greased cookie sheet, and reserve macerating liquid. Slowly roast rhubarb until soft and tender but still holding its shape, 20 to 30 minutes. Drizzle reserved liquid over the cooked rhubarb cool to room temperature.

To make the candied kumquats, place the kumquats, sugar, and corn syrup in a pot with 3 tablespoons of water and bring to a simmer. Cook until the kumquats become translucent, about 8 minutes. Remove from heat and allow to cool in the syrup.

Preheat oven to 325ºF.

To cook the rice, rinse in cold water and place in a small ovenproof pot with two cups of cold water. Bring to a boil and immediately remove from the heat. Strain and discard the starchy water. Place the blanched rice back in the pot with 2 tablespoons of the sugar, 1/2 cup of the milk, coconut milk, and salt. Bring to a boil, cover, and place in the oven until the rice is softened and the liquid has been absorbed, about 30 minutes.

While the rice is baking, make the custard. Crush the cardamom pods with the bottom of a pan until they split open. In a saucepan over medium heat, combine the cardamom, 2 tablespoons of the sugar, the remaining 1/2 cup of milk, and cream and bring the mixture to a simmer. Remove from heat and allow the cardamom to steep for about ten minutes.

In a mixing bowl, whisk egg yolks and the remaining 7 tablespoons of sugar for 30 seconds. Using a ladle, slowly whisk some of the hot liquid into the egg mixture to warm it. Gradually pour the warmed egg mixture into the hot milk mixture, whisking the milk constantly as you pour. Do not remove the cardamom seeds.

Cook the custard over medium heat, continuously stirring and scraping the bottom with a rubber spatula or wooden spoon until the custard is thick enough to coat the back of a spoon. Strain and gently mix with the cooked rice. Scrape back into the pot and simmer, stirring occasionally, until the mixture bubbles for about 10 seconds; remove from heat.

Spoon the warm rice pudding into tall glasses. Garnish with 2 batons of roasted rhubarb and a slice of room-temperature candied kumquat.


4 servings