Rice pudding with rhubarb
6 servings
40 minutes
Rice pudding with rhubarb is an exquisite dessert of French cuisine that combines the creaminess of rice with the refreshing tartness of rhubarb. Its history traces back to traditional European rice desserts that have delighted gourmets for centuries with their soft flavor and sophistication. The vanilla aroma infusing the rice makes it velvety and cozy, while the caramelized rhubarb adds a subtle fruity tang, creating a perfect balance of sweetness and freshness. This pudding is ideal for both a festive dinner and a cozy family tea time. Its chilled texture makes it especially refreshing on warm days. It can be served with whipped cream or a delicate caramel lattice to enhance its flavor even more.
1
Mix milk with half water and pour this mixture over rice in a deep saucepan. Place on the heat, bring to a boil, reduce the heat to minimum, add the contents of a vanilla pod and the pod itself, sprinkle in 100 g of sugar, and cook the rice, stirring, for twenty minutes.
- Sushi rice: 300 g
- Milk: 500 ml
- Vanilla pod: 1 piece
- Sugar: 200 g
2
Clean the rhubarb, cut it into small cubes, and simmer in syrup made from the remaining sugar (for 100 g of sugar - two tablespoons of water).
- Rhubarb stems: 400 g
- Sugar: 200 g
3
Mix cream and butter into the cooked rice, remove the saucepan from heat, and let it sit for a few minutes. Remove the vanilla pod.
- Cream 33%: 100 ml
- Butter: 50 g
4
Dissolve gelatin in a tablespoon of water and mix it into the rice, also mix in the sweetened rhubarb. Pour the pudding into molds and let it cool for three hours or more.
- Gelatin: 1 teaspoon