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1
In a bowl soak rice in cold water to cover 30 minutes.
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2
In a sieve drain rice and rinse under cold water.
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3
With a knife halve vanilla bean lengthwise and scrape seeds into a 3-quart heavy saucepan.
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4
Add pod, rice, milk, cream, sugar, butter, nutmeg, and a pinch salt.
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5
Bring mixture to a boil, stirring occasionally, and simmer, partially covered, over moderately low heat, stirring occasionally, 25 minutes, or until rice is tender and mixture is creamy but still loose.
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6
Remove pan from heat and discard pod.
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7
In a small cup sprinkle gelatin over 1 tablespoon cold water and let soften 1 minute.
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8
Stir gelatin mixture into hot rice mixture until gelatin is dissolved.
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9
Lightly oil a 9-inch springform pan and line with plastic wrap.
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10
Pour pudding into pan and cool on a rack.
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11
Chill pudding, covered, until firm, at least 3 hours, and up to 1 day.
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12
Have ready a tray lined with wax paper.
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13
Trim rhubarb and cut stalks crosswise into 1-inch pieces.
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14
In a 12-inch heavy skillet bring water and sugar to a boil, stirring until sugar is dissolved, and boil 1 minute.
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15
Add rhubarb and poach at a bare simmer, without stirring, until just tender but not falling apart, about 10 minutes.
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16
With a slotted spoon transfer rhubarb pieces as cooked to tray.
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17
Pour syrup through a sieve into a bowl and return to skillet.
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18
Boil syrup until it reaches soft-ball stage (see note, above; 238F.
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19
), about 10 minutes (syrup will be reduced to about 1 cup), and keep warm, covered.
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20
Remove side from springform pan and invert a serving plate over rice pudding.
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21
Invert pudding onto plate and remove bottom of pan and plastic wrap.
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22
Arrange rhubarb decoratively on top of pudding and brush with warm syrup.
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23
Chill rhubarb rice pudding, uncovered, until cold, at least 1 hour, and up to 3.
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24
Serve rhubarb rice pudding chilled.
