Step 1 Place rice in a non-stick pan with milk, half the sugar and vanilla bean. Heat gently until sugar has dissolved, then simmer, while stirring, over a low heat for 35 minutes until a thick pudding consistency forms.

Step 2 When cooked, remove vanilla bean and sprinkle with nutmeg. To rhubarb, add remaining sugar and ginger (if using). Serve layered with rice.