Rhubarb Rice Pudding

1. 1

   First, make the rice pudding.

2. 2

   Pour the milk and rice into a medium-sized saucepan, add the cinnamon stick, bring to a boil, and then simmer over very low heat, stirring frequently, for around 30 minutes.

3. 3

   At this point, stir in the agave or honey and orange flower water and cook for another 5 to 10 minutes, adding more milk if the pudding starts looking dry.

4. 4

   In a separate heavy-bottomed saucepan, place the rhubarb, water, star anise, rose water, and agave or honey.

5. 5

   Bring to a boil and simmer on low for about 10 minutes, turning once or twice, until you have a lovely tender pink softness.

6. 6

   Plate the rice pudding and swirl the rhubarb through.

* Per serving · 4 servings · Values may vary.

No additional tips available.