Creamed rice with stewed rhubarb
This is creamed rice with a difference. Use short-grain risotto rice so the grains swell and absorb the flavours for a super-creamy result. Balanced with the tartness of stewed rhubarb, or whatever fruit you have at hand, it's bliss.
Ingredients
½ cup risotto rice
4½ cups water
3 cups full-cream milk
200ml thickened cream
50g castor sugar
1 vanilla bean, split
1 cup sugar
1 bunch rhubarb
Method
Place rice in a medium saucepan with 2½ cups of water and bring to the boil. Remove from heat, drain and rinse rice under cold water. Return rice to clean saucepan, add milk, cream, castor sugar and vanilla bean. Bring to the boil, reduce heat and simmer for about one hour until rice is tender and liquid is thick.
While rice is cooking, place remaining sugar in a saucepan with remaining water and heat gently until sugar has dissolved. Add rhubarb and cook gently for a few minutes until tender. Remove from heat and set aside. Ladle creamed rice into serving bowls with stewed rhubarb.
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