Vanilla Rice Pudding

Charlotte J's Note:

From the magazine "Delicious" August 2005. I figure I can just bake some of my rhubarb with a little sugar to sweeten things up. As far as that goes I could just cook the rhubarb in a sauce pan on top of the stove.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 liter milk
• 1/3 cup caster sugar
• 2 slices orange rind (stripes)
• 1 vanilla bean, seeds scraped (or 1 tsp vanilla extract)
• 180 g arborio rice
• 3 egg yolks
• baked rhubarb or seasonal poached fruit, to serve
• light cream, to serve (optional)

Directions:

1. Place milk, sugar, rind, vanilla bean and seeds (or extract) in a saucepan and bring to a simmer over medium-low heat.
2. Add rice and stir occasionally.
3. Cook for 30 minutes or until rice is tender.
4. Add yolks one at a time, mixing well.
5. Remove from the heat and leave to stand for 5 minutes.
6. Remove rind and vanilla bean.
7. Spoon into bowls and top with rhubarb and cream.

Reviews

[Lori Mama]

Very creamy, with just a hint of orange and not overly sweet. :)