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Vanilla rice pudding with poached rhubarb
Vanilla rice pudding with poached rhubarb
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Cozy up with comforting rice pudding topped with poached rhubarb.
Ingredients:
  • 1040.00 gm gluten-free soy milk
  • 200.00 gm arborio rice
  • 53.75 gm caster sugar
  • 215.00 gm caster sugar
  • 1 cinnamon stick
  • 3 strips lemon rind
  • 600g rhubarb
Instructions:
  • In a saucepan over medium heat, bring milk, rice, sugar, and vanilla to a boil. Then, lower the heat and simmer while stirring every 5 minutes for 25 minutes until the rice is tender and creamy.
  • To prepare the poached rhubarb, start by preheating your oven to 180°C/160°C fan-forced. In a saucepan over low heat, combine sugar, cinnamon, lemon rind, and 1 cup of cold water. Stir and cook for 5 minutes until the sugar has dissolved. Then, increase the heat to high and bring the mixture to a boil. Let it boil without stirring for 2 to 3 minutes until slightly thickened.
  • Arrange the rhubarb in a large baking dish in a single layer. Sprinkle with the sugar mixture, cover with foil, and bake for 20 minutes until the rhubarb is tender. Remove and discard the cinnamon stick and lemon rind.
  • Spoon rice mixture into bowls and generously top with poached rhubarb before serving.

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