For a few weeks now, K's mum has supplied us with large bunches of rhubarb. In addition to several rhubarb cakes and tarts and pies, I've also experimented with different rhubarb desserts. Here's a recipe for a warm rice pudding served with rhubarb compote. It's best served warm, so make it in a weekend morning or as a pudding after a light weekday meal. The recipe is a very slight adaptation from the Australian Fresh Living magazine.
As always, choose the pinkest rhubarb stalks you can find, and don't peel them.
Creamy Vanilla and Rice Pudding with Rhubarb Compote
(Vanilli-riisipuding rabarbriga)
Serves 4
Rice pudding:
100 g short-grain pudding rice (known as 'porridge rice' here in Estonia)
water
500 ml (2 cups) milk
2 Tbsp caster sugar
1 vanilla bean, halved lengthwise
Rhubarb compote:
300 g pink rhubarb (3-4 stalks)
2 Tbsp sugar
1 Tbsp water
In a medium-sized saucepan, bring water to the boil, add the rice and simmer for 5 minutes. Drain thoroughly in a colander.
Return the drained rice back to the saucepan, add milk, sugar and the vanilla bean. Bring to the boil, then reduce the heat to low and simmer (without the lid!) for about 20 minutes, stirring occasionally, until the rice is soft and creamy.
While the rice porridge is simmering, prepare the rhubarb compote. Cut the rhubarb stalks into 5 cm (2 inches) lengths . Place in a small saucepan, add the sugar and water. Bring to the boil, then reduce heat and simmer on a medium heat for 5-7 minutes, until rhubarb has softened, but not mushy.
Remove the vanilla bean from the rice porridge, gently stir in the rhubarb compote for a striped effect. Serve warm.
More rice pudding recipes here @ Nami-Nami:
Danish Rice and Almond Pudding with Warm Cherry Compote
Pierre Hermé's Chocolate Rice Pudding
Similar recipes from my favourite food blogs:
Sweet Risotto with Rhubarb Compote @ SpittoonExtra
Strawberry Rice Pudding @ La Tartine Gourmande
Vanilla-Almond Rice Pudding @ SmittenKitchen
I haven't participated in any food blog events recently, so it's a pleasure to submit this to the Monthly Mingle # 33: Ravishing Rice, hosted by Nags and started by the lovely Meeta.
12 comments:
i am thinking of making a rice pudding today too - rhubarb works so well! what a lovely treat!
Lovely, Ms Pille!
Thank you for all the great Rhubarb recipes. I have several on my list to make as soon as my rhubarb is ready.
That rhubarb is the most lovely color. this is a brilliant way to use rhubarb.
Mmm... just bough rhubarb yesterday. My mouth is tingling in anticipation of this pudding.
Actually, the color doesn't so much matter. In fact, hot house rhubarb is often pinker than field rhubarb, which can be mostly green. The field rhubarb, even green, always tastes better, though. I usually have my compote with yogurt and have never tried it with rice pudding - this looks delicious!
MeetaK - as always, great minds think alike :)
Alanna - thank you!
Nicole - you're very welcome. Hope you enjoy them!
Maybelle's mom - I'm very fond of the colour, too.
Susan - so pleased to hear that :)
Anon. - well, we do eat with our eyes, too, so I disagree about the colour not mattering. The rhubarb we use here in Estonia, is hardly ever forced (i.e. from a greenhouse/hothouse). All the rhubarb featured here on Nami-Nami is ordinary organic field rhubarb. And it tastes great - as you say. I'm sure that green varieties can taste as nice, but if I've got a choice btw a great-tasting red variety and great-tasting green variety, I go for the first one..
yum! I am totally into the rhubarb compote, but I love the idea of making it as a topping for rice pudding. I haven't ever made rice pudding before.
that looks so good! thanks for the recipe, i'm going to have to make rice pudding now. :)
This looks so comforting! I love how delicately pink this looks!
Looks awesome and yummy! "Creamy Vanilla and Rice Pudding" has always been one of my favorite desserts. It's quick, it's easy, and it's creamy. What more can you ask for?
hi, great post, it's looking so good! thanks for the recipe i will make it on this weekend. can i make it with long and brown Indian Rice, suggestion required..
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