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 minutesmins
Cook Time 25 minutesmins
Course Dessert
Cuisine French
Servings 4
Calories 437kcal
Ingredients
For the rice pudding
1Lof milk or plant milk
100ground rice
½vanilla bean
50gsugar
For the rhubarb compote
1kgof rhubarb
½vanilla bean
100gof 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.