Directions:
- Chop dried figs and soak in tepid water.
- Scrape seeds from vanilla bean and bring with the milk, vanilla bean, cardamom pod, saffron and salt to a boil.
- Add rice, cook covered at low heat for about 20-25 minutes, stirring occasionally. Add more milk if necessary.
- Cut rhubarb into 1 1/2'' pieces. Bring 1 cup water with sugar and cinnamon stick to a boil, add rhubarb and cook about 4-6 minutes so that the rhubarb gets soft but does not fall apart.
- Remove rhubarb from water and place in a bowl.
- Remove cinnamon stick.
- Boil liquid until slightly syrupy, add lemon juice and pour over rhubarb. let cool.
- Remove cardamom pod and vanilla bean from milk rice, add sugar, drained figs and lemon peel.
- Fill into 4 serving bowls, top with rhubarb compote, sprinkle with cinnamon and chopped pistachios and garnish with mint leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 364.86 Kcal (1528 kJ) | ||
| Calories from fat | 42.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.7g | 7% | |
|---|---|---|---|
| Cholesterol | 1.84mg | 1% | |
| Sodium | 91.55mg | 4% | |
| Potassium | 758.06mg | 16% | |
| Total Carbs | 73.4g | 24% | |
| Sugars | 30.06g | 120% | |
| Dietary Fiber | 6.16g | 25% | |
| Protein | 9.39g | 19% | |
| Vitamin C | 11.1mg | 19% | |
| Iron | 1.2mg | 7% | |
| Calcium | 263.9mg | 26% | |
| Amount Per 100 g | |||
| Calories | 125.42 Kcal (525 kJ) | ||
| Calories from fat | 14.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.62g | 7% | |
|---|---|---|---|
| Cholesterol | 0.63mg | 1% | |
| Sodium | 31.47mg | 4% | |
| Potassium | 260.59mg | 16% | |
| Total Carbs | 25.23g | 24% | |
| Sugars | 10.33g | 120% | |
| Dietary Fiber | 2.12g | 25% | |
| Protein | 3.23g | 19% | |
| Vitamin C | 3.8mg | 19% | |
| Iron | 0.4mg | 7% | |
| Calcium | 90.7mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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