Oriental Rice Pudding With Rhubarb Recipe

Discover this unique twist on classic rice pudding! Inspired by a recipe from the German organic food magazine "Schrot und Korn," this Oriental Rice Pudding with Rhubarb combines the comforting creaminess of rice pudding with the tangy sweetness of rhubarb. A delightful dessert or light breakfast, perfect for those seeking a sophisticated and healthy treat.

Prep Time 15 mins
Cook Time 55 mins
Calories 412 kcal
Protein 18g
Rating 5.0 (1 Reviews)
Oriental Rice Pudding With Rhubarb 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Oriental Rice Pudding With Rhubarb

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How to Make Oriental Rice Pudding With Rhubarb

  1. Rinse the Arborio rice under cold water until the water runs clear.
  2. In a medium saucepan, combine the rice, milk, sugar, vanilla bean (or extract), and cinnamon stick. Bring to a simmer over medium heat.
  3. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed, stirring occasionally.
  4. While the rice is simmering, melt the butter in a separate saucepan. Add the chopped rhubarb and cook over medium heat for 5-7 minutes, or until softened.
  5. Stir in the optional nuts during the last 2 minutes of cooking the rhubarb.
  6. Once the rice pudding is cooked, remove the cinnamon stick and vanilla bean (if using).
  7. Gently fold in the cooked rhubarb and its juices into the rice pudding.
  8. Serve warm or chilled. Garnish with extra nuts or a sprinkle of cinnamon, if desired.

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

124g

Fat

13g

Carbs

26g

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