Vanilla creamed rice with rhubarb

Name: Vanilla creamed rice with rhubarb
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1/2 cup (100g) medium grain (calrose) rice; 2 cups (500ml) skim milk; 2 tablespoons caster sugar; 1 vanilla bean, split lengthways; 1 bunch rhubarb, trimmed, cut into 2cm lengths; 2 tablespoons caster sugar, extra

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Prep Time: 5 minutes

Cook Time: 25 minutes

Total: 30 minutes

Servings: 4

Cost: $7.07 /serving

Author : Tracy Rutherford

winter dessert boil

Ingredients

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1/2 cup (100 grams) medium grain (calrose) rice2 cups (500 milliliters) skim milk2 tablespoons caster sugar1 vanilla bean, split lengthways1 bunch rhubarb, trimmed, cut into 2cm lengths2 tablespoons caster sugar, extra

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Instructions

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Step 1

Partially cook the rice in a large saucepan of boiling water for 5 minutes. Drain well, then return to the pan with the milk, sugar and vanilla bean. Bring to the boil. Reduce the heat to low and simmer uncovered, stirring frequently, for about 20 minutes or until the rice is tender and creamy.

Step 2

Meanwhile, place rhubarb, extra sugar and 1 tablespoon of water in a saucepan. Bring to the boil, then reduce the heat to medium-low and simmer for about 10 minutes or until soft and pulpy.

Step 3

Remove the vanilla bean from the rice and gently fold the rhubarb through to create a swirled effect. Serve warm.