Rice pudding with rhubarb compote


Total time: 40m
Preparation Time: 40m

Servings
For 4 people


Nutritional Information

Contains 465 Kcal, 9g Protein, 61g Carbohydrates, 20g Fat


Ingredients

  • Rice pudding
  • 6.5 dl milk
  • 150 g round grain rice (e.g. Camolino)
  • 3 tbsp sugar
  • 2 pinches salt
  • 1 organic lemon, use grated zest only
  • 1.5 dl cream
  • Rhubarb compote
  • 1.5 dl water
  • 50 g sugar
  • 1 star anise
  • 3 cardamom pods
  • 1 vanilla pod, cut open lengthwise, seeds scraped out
  • 600 g rhubarb, cut diagonally into approx. 2 cm pieces
  • 1 cinnamon stick

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Instructions

  • Rice pudding

    Bring the milk to the boil along with all the other ingredients up to and including the salt. Reduce the heat, simmer for approx. 25 mins. over a low heat, stirring occasionally to form a thick, creamy rice pudding, allow to cool slightly. Beat the cream until almost stiff, mix in with the rice pudding, serve in bowls.
  • Rhubarb compote

    Pour the water into a pan along with all the other ingredients up to and including the cinnamon, bring to the boil, simmer for approx. 5 mins. Add the rhubarb, simmer for a further 3 mins. Allow to cool slightly, spoon on top of the rice pudding.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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