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Vanilla Rice Pudding with Rhubarb Compote

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5 of 1 vote
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!
Prep Time 5 minutes
Cook Time 25 minutes
Course Dessert
Cuisine French
Servings 4
Calories 437 kcal

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.

Nutrition

Calories: 437kcalCarbohydrates: 80gProtein: 12gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 106mgPotassium: 1115mgFiber: 5gSugar: 52gVitamin A: 660IUVitamin C: 20mgCalcium: 524mgIron: 2mg
Tried this recipe?Tag @la.cuisine.de.geraldine on Instagram and let me know how it was!