Vanilla Rice Pudding with Rhubarb Compote
Here is a recipe that will remind you of your childhood: vanilla rice pudding with rhubarb compote! The acidity of the rhubarb goes super well with the rice pudding. To flavor this rice pudding, I cooked it with a vanilla bean. A simple yet elegant dessert!
How to prepare rice pudding?
Rice pudding is certainly one of the simplest desserts to make! The preparation of the rice pudding takes only a few minutes.
Start by boiling the sugar and milk in a saucepan. You can also prepare unsweetened rice pudding, in which case you simply boil the milk alone. If you use vanilla, now is the time to add it.
Then pour the rice into the pan and cook over low heat, stirring regularly. Count 100 g of rice for 1 liter of milk. Cooking time is about 20-25 minutes. Check that the rice is cooked through before removing the pan from the heat. If there is still a little milk that has not yet been absorbed, it does not matter, the rice will finish absorbing the milk as it cools.
Let the rice cool to room temperature before serving. Once cooled, you can store it in the refrigerator. Tip: If you serve this rice pudding as a dessert, pour the rice pudding into small ramekins.
How to prepare rhubarb compote?
To prepare this rhubarb compote, I started by choosing rhubarb stalks that were quite pink, this will give the compote some color.
Then I washed my rhubarb stalks, cut off the ends but did not peel them to preserve the color and obtain a pink compote.
The preparation is also very simple: pour the sugar and the rhubarb in a saucepan and cook over low heat for 25 minutes. You can add vanilla or even cinnamon.
This rhubarb compote is delicious with this rice pudding but also with yogurt or oatmeal.
More dessert recipes
- Plum and Almond Crumble
- Strawberry Tartelettes with Crème Pâtissière
- Vanilla Crème Brûlée
- Chocolate Cake with Melting Heart
Recipe for Vanilla Rice Pudding with Rhubarb Compote
For 6 servings you need the following ingredients.
Ingredients
For the rice pudding
- 1 L of milk or plant milk
- 100 g round rice
- ½ vanilla bean
- 50 g sugar
For the rhubarb compote
- 1 kg of rhubarb
- ½ vanilla bean
- 100 g of sugar
Preparation
Cut the vanilla bean in half and use the tip of a knife to remove the seeds. Reserve half for the rhubarb compote.
Boil the milk, sugar and some of the vanilla seeds. When the milk boils, lower the heat and add the round rice. Cook for 20-25 minutes on low heat, stirring regularly. Then let the rice pudding cool.
Meanwhile, wash the rhubarb and remove the ends. Cut the rhubarb stalks into sections. Do not peel them, they will keep their beautiful pink color.
Pour the rhubarb into a saucepan with the sugar and remaining vanilla. Let it drain for 10 minutes. Then cook the rhubarb over low heat for 25 minutes, stirring occasionally.
Serve the rice pudding cold with the rhubarb compote while still warm.
Frequently Asked Questions
How long does this rice pudding last?
The rice pudding can be kept for 2-3 days in the refrigerator.
How long can rhubarb compote be stored?
Rhubarb compote can be kept for 3-4 days in the refrigerator. If you have any rhubarb compote left over, serve it with yogurt, it’s delicious!
Can we freeze this recipe?
Yes, you can! I recommend freezing the rice pudding and the rhubarb compote separately.
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Vanilla Rice Pudding with Rhubarb Compote
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Ingredients
For the rice pudding
- 1 L of milk or plant milk
- 100 g round rice
- ½ vanilla bean
- 50 g sugar
For the rhubarb compote
- 1 kg of rhubarb
- ½ vanilla bean
- 100 g of sugar
Instructions
- Cut the vanilla bean in half and use the tip of a knife to remove the seeds. Reserve half for the rhubarb compote.
- Boil the milk, sugar and some of the vanilla seeds. When the milk boils, lower the heat and add the round rice. Cook for 20-25 minutes on low heat, stirring regularly. Then let the rice pudding cool.
- Meanwhile, wash the rhubarb and remove the ends. Cut the rhubarb stalks into sections. Do not peel them, they will keep their beautiful pink color.
- Pour the rhubarb into a saucepan with the sugar and remaining vanilla. Let it drain for 10 minutes. Then cook the rhubarb over low heat for 25 minutes, stirring occasionally.
- Serve the rice pudding cold with the rhubarb compote while still warm.
