VANILLA RICE PUDDING

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Vanilla Rice Pudding image

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.

Provided by Charlotte J

Categories     Dessert

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

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)

Steps:

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

Nutrition Facts : Calories 428, Fat 12.8, SaturatedFat 7, Cholesterol 177.8, Sodium 132.7, Carbohydrate 64.7, Fiber 1.3, Sugar 16.7, Protein 13.2

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