Vanilla rice pudding with stewed rhubarb
- 1/2 cup short-grain rice
- 2 1/2 cups trim milk
- 1/2 cup castor sugar
- 1 vanilla bean, split in half
- sprinkle grated nutmeg
- 400g chopped stewed rhubarb
- 1 tablespoon chopped fresh ginger (optional)
Total fat 1g
Saturated fat 1g
Dietary fibre 2g
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.
2 When cooked, remove vanilla bean and sprinkle with nutmeg. To rhubarb, add remaining sugar and ginger (if using). Serve layered with rice.
Hanu de Jong
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