Ingredients for Oriental Rice Pudding With Rhubarb
- Figs
- 1 vanilla bean, split
- 1 cup Arborio rice
- 4 cups milk
- 1/4 teaspoon ground cardamom (optional)
- 1 pinch saffron threads (optional, for garnish)
- Salt
- 1/2 cup sugar
- Lemon Peel
- 1 lb rhubarb, chopped
- 1 cinnamon stick
- Lemon Juice
- a sprinkle of ground cinnamon (for garnish, if desired)
- 1/2 cup pistachios (optional)
- Mint Leaf
- 1 tablespoon butter
- 1 teaspoon vanilla extract (optional)
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How to Make Oriental Rice Pudding With Rhubarb
- Rinse the Arborio rice under cold water until the water runs clear.
- In a medium saucepan, combine the rice, milk, sugar, vanilla bean (or extract), and cinnamon stick. Bring to a simmer over medium heat.
- Reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed, stirring occasionally.
- 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.
- Stir in the optional nuts during the last 2 minutes of cooking the rhubarb.
- Once the rice pudding is cooked, remove the cinnamon stick and vanilla bean (if using).
- Gently fold in the cooked rhubarb and its juices into the rice pudding.
- 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
