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

Ingredients

4 people

Hint:


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
kochen@bettbossi.ch

Rice pudding

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

Rhubarb compote

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

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.

How-tos

Whipping cream

Whipping cream

Peeling rhubarb

Peeling rhubarb

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