Rice Pudding with Rhubarb

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Instead of vanilla beans, you can use vanilla extract. For this type of dish, it is a far more effective alternative. Just a few drops are enough for several servings of pudding. Avoid trying to adapt vanillin and other artificial flavorings to the delicate art of pudding-making.

Ingredients

Rhubarb - 14.1 oz
Sushi Rice - 10.6 oz
Vanilla Pod - 1 piece
Milk - 17 fl oz
Sugar - 7.1 oz
33% Cream - 3 fl oz
Butter - 1.8 oz
Gelatin - 1 tablespoon

Step by Step guide

Step 1

Dilute the milk with an equal amount of water and pour this mixture over the rice in a deep saucepan. Place it on the heat, bring to a boil, then reduce the heat to the minimum. Add the contents of the vanilla pod along with the pod itself, stir in 100 g of sugar, and cook the rice, stirring occasionally, for twenty minutes.

Step 2

Clean the rhubarb, cut it into small cubes, and simmer it in a syrup made from the remaining sugar (for every 100 g of sugar, use two tablespoons of water).

Step 3

Stir in the cream and butter into the cooked rice, remove the saucepan from the heat, and let it sit for a few minutes. Remove the vanilla pod.

Step 4

Dissolve the gelatin in a tablespoon of water and mix it into the rice, along with the sweetened rhubarb. Pour the pudding into molds and let it cool for three hours or more.