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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. Ingredients:
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.
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