Coconut Rice Pudding with Rhubarb Sauce

½ cup white basmati rice
1 14-oz. can coconut milk
¼ cup water
pinch sea salt
¼ cup cane sugar or maple syrup
1 teaspoon vanilla

1. In a medium-size, heavy saucepan, combine all ingredients except vanilla. Place saucepan over high heat and bring to a boil. Reduce heat to low and simmer until the rice is tender, about 25 minutes, stirring frequently.
2. Remove from heat and stir in vanilla. Can be served warm or chilled. Delicious with fresh seasonal fruit such as berries or peaches. Serves 2 – 3.

Rhubarb Sauce

3 stalks rhubarb, washed, chopped
1/3 – 1/2 cup cane sugar, depending on how sweet you want it
1/2 cup water

Add water and sugar to a saucepan, turn heat to medium high and stir to dissolve sugar. Add the rhubarb and bring to a boil. Cook and stir until rhubarb begins to break down and thicken, about 8 minutes. Remove from heat and let cool. Can be served warm or cold.