Name: Vanilla creamed rice with caramelised rhubarb
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 1
Cuisine: british
Ingredients: 643.75 gm milk; 100.00 gm white medium-grain rice; 53.75 gm caster sugar; 1 tsp vanilla bean paste; 126.25 gm thickened cream; 20g butter; 24.00 gm icing sugar mixture; 20.00 ml balsamic vinegar; 1 1/2 bunches (10 stalks) rhubarb, trimmed, cut into 5cm lengths

Vanilla creamed rice with caramelised rhubarb

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Prep Time:
20 minutes

Cook Time:
55 minutes

Total Time:
75 minutes

Tangy rhubarb enhances this delightful dessert.

Ingredients:

643.75 gm milk
100.00 gm white medium-grain rice
53.75 gm caster sugar
1 tsp vanilla bean paste
126.25 gm thickened cream
20g butter
24.00 gm icing sugar mixture
20.00 ml balsamic vinegar
1 1/2 bunches (10 stalks) rhubarb, trimmed, cut into 5cm lengths

Instructions:

In a medium saucepan over low heat, mix milk, rice, sugar, and vanilla. Stir for 3 to 4 minutes until sugar dissolves. Bring to a boil, then reduce heat and partially cover with a lid. Cook for 30 minutes until 2/3 of the liquid is absorbed. Add cream and cook uncovered for 20 minutes until rice is tender and creamy.
To prepare the Caramelised Rhubarb, heat butter in a large frying pan over medium heat. Add icing sugar, vinegar, rhubarb, and 1 tablespoon of cold water. Cook for 8 minutes until the rhubarb softens. Serve the rhubarb over rice.

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