Vanilla rice pudding with poached rhubarb

Vanilla rice pudding with poached rhubarb


Nothing says winter like traditional rice pudding served with perfectly poached rhubarb.

The ingredient of Vanilla rice pudding with poached rhubarb

  1. 4 cups gluten-free soy milk
  2. 1 cup arborio rice
  3. 1/4 cup caster sugar
  4. 1 teaspoon vanilla extract
  5. 1 cup caster sugar
  6. 1 cinnamon stick
  7. 3 strips lemon rind
  8. 1 (600g) bunch rhubarb, washed, trimmed, cut into 6cm lengths

The instruction how to make Vanilla rice pudding with poached rhubarb

  1. Combine milk, rice, sugar and vanilla in a saucepan over medium heat. Bring to the boil. Reduce heat to low. Simmer, stirring every 5 minutes, for 25 minutes or until rice is tender and creamy.
  2. Meanwhile, make poached rhubarb: Preheat oven to 180u00b0C/160u00b0C fan-forced. Place sugar, cinnamon, lemon rind and 1 cup cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 2 to 3 minutes or until mixture has slightly thickened.
  3. Place rhubarb, in a single layer, in a large baking dish. Add sugar mixture. Cover with foil. Bake for 20 minutes or until rhubarb is tender. Remove and discard cinnamon stick and lemon rind.
  4. Divide rice mixture between bowls. Top with poached rhubarb. Serve.

Nutritions of Vanilla rice pudding with poached rhubarb

calories: 422.791 calories
calories: 5 grams fat
calories: 1 grams saturated fat
calories: 83 grams carbohydrates
calories: 48 grams sugar
calories: 8 grams protein
calories: 154.37 milligrams sodium
calories: NutritionInformation

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