Rice Pudding With Poached Rhubarb Recipe

Name: Rice Pudding With Poached Rhubarb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup arborio rice; 2 1/2 cups whole milk; 1 cup heavy cream; 1/2 vanilla bean, split seeds scraped; 3/4 cup sugar; 3 cups water; 2 cups sugar; 1 cup dry red wine or rose; 2 tablespoons fresh lemon juice; 1 cinnamon stick; 1/2 vanilla bean, split seeds scraped; 1 pound rhubarb, cut into 1-inch lengths; mint leaves, for garnish

Servings: persons

1 cup arborio rice
2 1/2 cups whole milk
1 cup heavy cream
1/2 vanilla bean, split seeds scraped
3/4 cup sugar
3 cups water
2 cups sugar
1 cup dry red wine or rose
2 tablespoons fresh lemon juice
1 cinnamon stick
1/2 vanilla bean, split seeds scraped
1 pound rhubarb, cut into 1-inch lengths
mint leaves, for garnish

1
Make the Rice Pudding: Fill a medium saucepan with water and bring to a boil. Add the rice and cook over high heat for 3 minutes. Drain the rice and return it to the saucepan. Add the milk, cream, vanilla bean and seeds. Bring to a simmer and cook over low heat until the rice is very tender, about 25 minutes. Stir in the sugar and remove from the heat. Discard the vanilla bean. Scrape the pudding into a 9-by-13-inch glass dish, press a sheet of plastic wrap directly onto the surface of the pudding and refrigerate until chilled, about 3 hours.
2
Meanwhile, Make the Poached Rhubarb: In a large saucepan, combine the water with the sugar, wine, lemon juice, cinnamon stick, vanilla bean and seeds. Bring to a simmer and cook over moderate heat for 10 minutes. Add the rhubarb and simmer until tender, about 15 minutes. Pour the rhubarb and its poaching liquid into a glass or plastic bowl and refrigerate until chilled, about 3 hours.
3
Spoon the rice pudding into bowls. Using a slotted spoon, top with some of the rhubarb. Sprinkle with mint leaves and serve.

1133

kcal

Calories

Fat

208

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup arborio rice, 2 1/2 cups whole milk, 1 cup heavy cream, 1/2 vanilla bean, split seeds scraped, and more.

Yes, Rice Pudding With Poached Rhubarb falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rice Pudding With Poached Rhubarb

How did you like this recipe?

Frequently Asked Questions