Sugar Free Rice Pudding and Stewed Rhubarb
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
4
- Ingredients
- 0.333 cup round grain Rice (for rice pudding)
- 4 cups milk
- 1 Vanilla bean (split down the centre)
- 5 Tbsps Brown rice syrup
- 18 ozs Rhubarb (cut into 5cm|2" lengths)
- ⅜ cup water
- To decorate
- toasted Pine nuts
Preparation steps
1.
Put the rice, milk and vanilla pod in a pan and bring to a simmer. Cook gently, stirring occasionally for 20-30 minutes, until the rice is cooked and creamy. Remove the vanilla pod.
2.
Remove from the heat and add the 2-3 tablespoons of rice malt syrup, stirring well to incorporate.
3.
Put the rhubarb, water and remaining rice malt syrup in a pan and bring to a simmer, stirring once or twice. Cook very gently until the rhubarb is tender but still holding its shape.
4.
Spoon into serving dishes and divide the rice pudding between the dishes. Sprinkle with toasted pine nuts.
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