Rhubarb Rice Pudding Food

LEMON & RHUBARB RICE PUDDING

Steps:

• Put the pudding rice in a pan with the milk and caster sugar and bring to the boil. Reduce the heat and simmer for 40-45 mins, or until the rice is tender, stirring often to ensure it doesn't catch on the bottom.
• Meanwhile, cut the rhubarb into 3cm pieces and put in a pan with the caster sugar, stem ginger and the syrup. Bring to a simmer and cook for 7-10 mins, or until the rhubarb is soft but still holds its shape.
• Stir the double cream and lemon curd through the rice pudding, then top with some of the poached rhubarb.

RHUBARB PUDDING

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Whisk the flour, 1/2 cup of sugar, baking powder, and salt in a mixing bowl; set aside. Grease a 9x13 inch baking dish.
• Beat the egg, butter, and milk in a bowl until smooth. Stir in the flour mixture until moistened, then spread into the prepared baking dish. Stir together the rhubarb, 2 cups of sugar, and the water; pour into the baking dish.
• Bake in the preheated oven until the dough has set and the rhubarb is bubbly, about 40 minutes.

ORIENTAL RICE PUDDING WITH RHUBARB

Steps:

• 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.