Rhubarb rice pudding is a great dessert for both adults and kids. The pudding turns out to be appetizing in appearance and will appeal to all household members. This recipe will help you diversify your home's kitchen.
It is necessary
- - 355-365 g of round grain rice
- - 265-295 ml of milk
- - 275-280 ml low-fat cream
- - 25-35 g ghee
- - 2 yolks
- - 20-25 g icing sugar
- - vanilla pod
- - lemon zest
- - salt
- - butter
- - 4-5 stalks of rhubarb
- - 150-165 g brown sugar
- - 165-170 ml fresh orange juice
Instructions
Step 1
Boil milk and cream in a saucepan, add rice. Divide the vanilla pod into halves, remove the seeds and place in a saucepan. Add the grated lemon zest and cook the rice over low heat, about 27-33 minutes.
Step 2
Grease a baking dish with oil. Stir the cooked rice with the icing sugar and salt, add the beaten egg yolks. Place the rice in a mold, pour over the melted butter.
Step 3
Preheat oven to 167 degrees and bake the pudding for about 45-55 minutes. After 22 minutes, stir the pudding and add a little cream. Stir well after 13-17 minutes.
Step 4
While the pudding is cooking, tackle the rhubarb. Peel the ends, cut the stems into small pieces, transfer to a saucepan, sprinkle with sugar and add orange juice. Put on low heat and cook the rhubarb, covered, until it becomes jelly, until it becomes soft, about 27-28 minutes. Serve warm with rhubarb puree.
