Creamed rice with stewed rhubarb

all details

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

Creamed rice with stewed rhubarb.
Creamed rice with stewed rhubarb. Photo: Marina Oliphant
  • 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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  • Main Ingredients - Rice
  • Course - Dessert

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