Rice pudding with rhubarb compote

Rice pudding with rhubarb compote

Total: 40 Min. | Active: 40 Min.
vegetarian, gluten-free
Nutritional value / people: 465 kcal
, Fat: 20 g
, Carbohydrate: 61 g
, Protein: 9 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Rice pudding

6 ½ dl milk
150 g round grain rice (e.g. Camolino)
3 tbsp sugar
2 pinches salt
1 organic lemon, use grated zest only
1 ½ dl cream

Rhubarb compote

1 ½ dl water
50 g sugar
1 vanilla pod, cut open lengthwise, seeds scraped out
1 star anise
3 cardamom pods
1 cinnamon stick
600 g rhubarb, cut diagonally into approx. 2 cm pieces
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How it's done

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Rice pudding

Bring the milk to the boil along with all the other ingredients up to and including the salt. Reduce the heat, simmer for approx. 25 mins. over a low heat, stirring occasionally to form a thick, creamy rice pudding, allow to cool slightly. Beat the cream until almost stiff, mix in with the rice pudding, serve in bowls.

Rhubarb compote

Pour the water into a pan along with all the other ingredients up to and including the cinnamon, bring to the boil, simmer for approx. 5 mins. Add the rhubarb, simmer for a further 3 mins. Allow to cool slightly, spoon on top of the rice pudding.


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