Place all the ingredients for compote in a medium sauce pan. Bring to a boil and then lower the heat and let it cook until the rhubarb is softened and falls apart and slightly thickened. Store in a glass jar and in the refrigerator after it cools down

Place the rice, water, coconut milk, pinch of salt and bring it to a gentle boil and then lower the heat, cover the pan and let it simmer on low for about 20 minutes. The rice should be cooked at this time and you should still be able to see some liquid. Add in the condensed milk and stir to mix. Very slowly drizzle in the beaten egg and stir to mix everything and return back to the stove top and continue to stir and cook for another 5 minutes

If the rice pudding appear to be too dry, add a bit more coconut milk, if it's too watery, cook a bit longer to the creaminess you like. Remove from the heat. Serve with the rhubarb compote on top and with some sprinkle of white sesame seeds