Rhubarb Rice Pudding

Name: Rhubarb Rice Pudding
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 177 milliliters white basmati rice; 1 teaspoon unflavored gelatin (less than 1 envelope); 355 milliliters heavy cream; 0 teaspoons freshly grated nutmeg; 680 grams rhubarb; 532 milliliters sugar; 1 Tbsp unsalted butter; 1 vanilla bean; 355 milliliters water; 710 milliliters whole milk

Rhubarb Rice Pudding might be just the dessert you are searching for. This recipe makes 6 servings with 700 calories, 8g of protein, and 28g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. Head to the store and pick up nutmeg, gelatin, milk, and a few other things to make it today. Mother's Day will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a bowl soak rice in cold water to cover 30 minutes. In a sieve drain rice and rinse under cold water.

Ingredients you will need

Water

Rice

Equipment you will use

Sieve

Bowl

With a knife halve vanilla bean lengthwise and scrape seeds into a 3-quart heavy saucepan.

Ingredients you will need

Vanilla Bean

Seeds

Equipment you will use

Sauce Pan

Knife

Add pod, rice, milk, cream, sugar, butter, nutmeg, and a pinch salt. 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.

Ingredients you will need

Butter

Nutmeg

Cream

Sugar

Milk

Rice

Salt

Remove pan from heat and discard pod. In a small cup sprinkle gelatin over 1 tablespoon cold water and let soften 1 minute. Stir gelatin mixture into hot rice mixture until gelatin is dissolved.

Ingredients you will need

Gelatin

Water

Rice

Equipment you will use

Frying Pan

Lightly oil a 9-inch springform pan and line with plastic wrap.

Ingredients you will need

Wrap

Cooking Oil

Equipment you will use

Springform Pan

Plastic Wrap

Pour pudding into pan and cool on a rack. Chill pudding, covered, until firm, at least 3 hours, and up to 1 day.

Equipment you will use

Frying Pan

Have ready a tray lined with wax paper. Trim rhubarb and cut stalks crosswise into 1-inch pieces. In a 12-inch heavy skillet bring water and sugar to a boil, stirring until sugar is dissolved, and boil 1 minute.

Ingredients you will need

Rhubarb

Sugar

Water

Equipment you will use

Wax Paper

Frying Pan

Add rhubarb and poach at a bare simmer, without stirring, until just tender but not falling apart, about 10 minutes. With a slotted spoon transfer rhubarb pieces as cooked to tray.

Ingredients you will need

Rhubarb

Equipment you will use

Slotted Spoon

Pour syrup through a sieve into a bowl and return to skillet. Boil syrup until it reaches soft-ball stage (see note, above; 238°F.), about 10 minutes (syrup will be reduced to about 1 cup), and keep warm, covered.

Ingredients you will need

Syrup

Equipment you will use

Frying Pan

Sieve

Bowl

Remove side from springform pan and invert a serving plate over rice pudding. Invert pudding onto plate and remove bottom of pan and plastic wrap. Arrange rhubarb decoratively on top of pudding and brush with warm syrup. Chill rhubarb rice pudding, uncovered, until cold, at least 1 hour, and up to

Ingredients you will need

Rhubarb

Syrup

Rice

Wrap

Equipment you will use

Springform Pan

Plastic Wrap

Serve rhubarb rice pudding chilled.

Ingredients you will need

Rhubarb

Rice