Sweet Rice Dessert with Rhubarb
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
- For the compote
- 2 sticks Rhubarb (cut into bite size pieces)
- ½ lemon (finely grated zest)
- 2 Tbsps sweet white wine
- ½ tsp ground cinnamon
- 1 Tbsp sugar
- ¾ cup Raspberries
- For the rice pudding
- ⅛ cup round-grain Rice
- 1 Tbsp sugar
- 1 cup 2% milk
- 1 Vanilla bean
- ½ cup fromage frais
- To decorate
- Raspberries
- lemon zest
Preparation steps
1.
For the compote: put the rhubarb pieces, lemon zest, white wine, cinnamon and sugar in a pan. Heat over a medium heat for 4-5 minutes, stirring well. Add the raspberries and cook for a further 4-5 minutes, then remove from the heat and allow to cool.
2.
For the rice pudding: put the rice in a pan with the sugar, milk and vanilla pod. Stir, then bring to a boil. Reduce the heat and simmer for 15–20 minutes, stirring occasionally, until the rice is cooked and the mixture is creamy.
3.
Remove from the heat and cool for 15 minutes, then stir in the fromage frais. Remove the vanilla pod, rinse and dry and slice into 2.
4.
Spoon the rice into serving dishes, alternately with the compote, ending with compote. Decorate with the vanilla pod slices, lemon zest and raspberries.
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