Creamy Vanilla and Rice Pudding with Rhubarb Compote

For a few weeks now, K's mum has supplied us with large bunches of rhubarb. In addition to several rhubarb cakes and tarts and pies, I've also experimented with different rhubarb desserts. Here's a recipe for a warm rice pudding served with rhubarb compote. It's best served warm, so make it in a weekend morning or as a pudding after a light weekday meal. The recipe is a very slight adaptation from the Australian Fresh Living magazine.

As always, choose the pinkest rhubarb stalks you can find, and don't peel them.

Creamy Vanilla and Rice Pudding with Rhubarb Compote
(Vanilli-riisipuding rabarbriga)
Serves 4



Rice pudding:
100 g short-grain pudding rice (known as 'porridge rice' here in Estonia)
water
500 ml (2 cups) milk
2 Tbsp caster sugar
1 vanilla bean, halved lengthwise

Rhubarb compote:
300 g pink rhubarb (3-4 stalks)
2 Tbsp sugar
1 Tbsp water

In a medium-sized saucepan, bring water to the boil, add the rice and simmer for 5 minutes. Drain thoroughly in a colander.
Return the drained rice back to the saucepan, add milk, sugar and the vanilla bean. Bring to the boil, then reduce the heat to low and simmer (without the lid!) for about 20 minutes, stirring occasionally, until the rice is soft and creamy.

While the rice porridge is simmering, prepare the rhubarb compote. Cut the rhubarb stalks into 5 cm (2 inches) lengths . Place in a small saucepan, add the sugar and water. Bring to the boil, then reduce heat and simmer on a medium heat for 5-7 minutes, until rhubarb has softened, but not mushy.

Remove the vanilla bean from the rice porridge, gently stir in the rhubarb compote for a striped effect. Serve warm.

More rice pudding recipes here @ Nami-Nami:
Danish Rice and Almond Pudding with Warm Cherry Compote
Pierre Hermé's Chocolate Rice Pudding

Similar recipes from my favourite food blogs:
Sweet Risotto with Rhubarb Compote @ SpittoonExtra
Strawberry Rice Pudding @ La Tartine Gourmande
Vanilla-Almond Rice Pudding @ SmittenKitchen

I haven't participated in any food blog events recently, so it's a pleasure to submit this to the Monthly Mingle # 33: Ravishing Rice, hosted by Nags and started by the lovely Meeta.