Oriental Rice Pudding With Rhubarb |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Found in a German organic food magazin called Schrot und Korn . Haven't tried it yet. Ingredients:
6 figs, dried |
1 vanilla bean |
6 1/2 ounces short-grain rice |
1 1/2 cups milk |
1 cardamom pod |
1 dash saffron |
1 dash salt |
3/4 ounce brown sugar |
1/2 tablespoon lemon peel |
1 lb rhubarb |
1 3/4 ounces brown sugar |
1 cinnamon stick |
1 teaspoon lemon juice |
ground cinnamon, to taste |
1 ounce pistachios, toasted |
mint leaf, for decoration |
Directions:
1. Chop dried figs and soak in tepid water.
2. Scrape seeds from vanilla bean and bring with the milk, vanilla bean, cardamom pod, saffron and salt to a boil.
3. Add rice, cook covered at low heat for about 20-25 minutes, stirring occasionally. Add more milk if necessary.
4. 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.
5. Remove rhubarb from water and place in a bowl.
6. Remove cinnamon stick.
7. Boil liquid until slightly syrupy, add lemon juice and pour over rhubarb. let cool.
8. Remove cardamom pod and vanilla bean from milk rice, add sugar, drained figs and lemon peel.
9. Fill into 4 serving bowls, top with rhubarb compote, sprinkle with cinnamon and chopped pistachios and garnish with mint leaves.
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