Coconut Rice Pudding with Rosé Rhubarb Sauce

Creamy brown rice pudding made with coconut milk and a rosé infused rhubarb sauce.

Coconut Brown Rice Pudding:
½ cup short grain brown rice
2 cups + ½ cup water
1/3 cup unsweetened, dried coconut
2 tbsp maple syrup
1 tbsp chia seeds
1 tsp pure vanilla extract

¼ tsp sea salt

Rosé Rhubarb Sauce:
1½ cups fresh rhubarb, chopped into small pieces
1 cup unpeeled apple (about 2 small), cored and cut into small pieces
3 tbsp Southbrook Triomphe Cabernet Franc Rosé wine or water
1 tbsp maple syrup or coconut sugar
1 tsp apple cider vinegar
½ tsp pure vanilla extract

View the full recipe at Clean Wellness →