oriental rice pudding with rhubarb.

May 8, 2012
 My mother has grown rhubarb in her garden ever since I can remember. In spring and early summer we would eat rhubarb compote for dessert all.the.time. Sometimes I even drank it, straight up, when I was thirsty, instead of water or juice. Taken from the fridge, this refreshing fruit compote is an excellent companion for ice cream, yogurt or rice pudding.
The recipe for rice pudding I found here takes you on a little trip with the Orient Express. It is profoundly simple with the chewy texture from the cooked rice but has enough added interest from exotic spices to satisfy those taste buds, that suffer from a serious case of wanderlust. Ingredients like saffron and cardamom create subtle traces of foodie dreams from 1001 Nights.If I weren't so full from enjoying three plates for lunch, I would go back for another one right now. Let's just say, I am glad I could hold off long enough to take these pictures. Oh, and there is no need to wait until either the compote or the rice pudding cooled down completely. They taste great warm or cold.

Oriental Rice Pudding with Rhubarb
serves 4

Rice Pudding:
1 vanilla bean
185g short-grain rice, such as arborio
ca. 750ml milk
1cardamom seed
1 dash of saffron
1 dash of salt
20g of turbinado sugar (I used a bit less)
1/2 tbsp lemon zest

Compote:
500g rhubarb
40g turbinado sugar
1 cinnamon stick
1-2 tbsp lemon juice

pistachios and mint leaves to garnish

Cut vanilla bean in half lenghtwise and scrape out the mark. In a pot add milk, vanilla bean and mark, cardamom, salt and saffron and bring to a boil. Add the rice and let it simmer for 20-25 minutes. Stir every 5 minutes or so and if needed, add some more milk.
In the meantime, wash rhubarb and cut in 4 cm long pieces. Bring a pot with 250ml water, sugar and cinnamon stick to a boil and add rhubarb pieces. Cook for 5 minutes until soft and then let it simmer on low for another 10 min or so.
Take out cardamon seed and vanilla bean from the done rice. Stir in sugar and lemon zest.
Serve rice pudding with rhubarb compote warm or cold and add mint leaves and pistachios for garnish.

Enjoy!

8 comments:

Anna :

Oh, my! Your food photography is a work of art. Ever thinking about working for a magazine? WOW! (We should make one together)

Maja :

Anna!! Yes lets do that!!

Camila Faria :

We don't have rhubarb here in Brazil. So, I've never eaten rhubarb, can you believe? I have to try something with it the next time I travel abroad.

A Charmed Life :

The pics are great and the recipe sounds delish! :)

Here, finally, my 5 answers
Good things come to those who wait ;)

Liefs, Maja

Theresa :

Sieht sehr, sehr lecker aus und ich bin froh, dass du vor dem Aufessen noch Fotos gemacht hast ;). Besonders das erste ist ja total schön (habs gepinnt, ich hoffe, ich werd jetzt nicht verklagt von dir *höhö*).

Wollte nochmal sagen, dass ich es total schön fand, dich am Wochenende zu treffen. Du bist wirklich ein echter Schatz!! Hoffentlich sehen wir uns bald mal wieder und ich bin so gespannt, was Du von Deinem Start in Hamburg erzählst! Liebste Grüße in den Norden. Deine Thea

Marleen :

Mensch, du machst mich verrückt!
Milchreis ist meine Lieblingsspeise und Rhabababababer.. jawoll!
Du wirst mich zum besten Milchreiseis Hamburgs begleiten müssen, deal?
Marleen

Fräulein Text :

manchmal schließen sich verbindungslücken erst später, nach berlin: du mit dem dutt, im foodstyling-workshop neben mir und früher schon einmal an der sonntagssüßen tafel. es ist schön, hierhin zurück zu kommen :)

Maja :

Vielen Dank für die lieben Worte!
Ich grinse von Ohr zu Ohr.

Marleen, Deal!!! Let me know the details!

Fräulein Text, willkommen zurück ;) Immer wieder gerne!

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