Vanilla bean rice pudding with poached rhubarb

It seems the strange Summer just past has awoken more butterflies than I have ever seen. Even a brief sojourn outside has me greeting dozens of curious, but cautious butterflies, blithely flitting from one spot to another, occasionally fluttering so close that I can feel the breeze from their amber coloured wings kiss my cheek. No matter how lost in thought I am, a butterfly will always bring me to the present and instil in me the wide-eyed wonderment of a child.





It is during these fleeting moments of radiating sunlight that I take my breaks to walk amongst the butterflies, before the oppressive clouds smother the sky and empty their pails of water. After one such intermission I craved something to warm the damp from my bones after a particularly chilling and rain-sodden end to my walk.





I wanted something I could cradle in my hands, simple but nourishing and delicious. To me, a bowl of steaming rice pudding is filled with childhood nostalgia and comfort, the perfect antidote for weary bones.





Vanilla Bean Rice Pudding with Poached Rhubarb

Adapted from Vogue E+T Seasonal Kitchen

Serves 2-3



350ml pouring cream

150ml milk

75g Aborio rice

½ vanilla bean, seeds scraped

2tbs vanilla sugar, or to taste



Poached rhubarb

½ cup caster sugar (I also used vanilla sugar here)

½ vanilla bean, seeds scraped

5-6 medium stalks rhubarb, cut into 3-4cm lengths



For the rice pudding, place cream, milk, rice and vanilla bean and seeds in a medium saucepan. Bring to the boil over medium heat and then reduce heat to low and simmer for 10-15 minutes or until the rice is tender. Add sugar to taste. Discard vanilla pod and set aside for rice to absorb excess liquid.



In the meantime, dissolve sugar in ¾ cup of water and bring to the boil. Add vanilla seeds. Add rhubarb and cook for 6-8 minutes or until rhubarb is tender but keeping its shape. Remove rhubarb with a slotted spoon and set aside. Turn the heat up to high and boil remaining liquid until a syrup forms.



To serve, divide rice mixture among 2-3 bowls, top with rhubarb and spoon over the rhubarb syrup.  





ease: 4.5/5.

prep time: 10mins.

cooking time: 20mins.

total: 30mins.





taste: 5/5. A bowl of unctuous heaven. 

I was literally swooning with pleasure after a spoonful of creamy vanilla shaded sweetness with the comfort of milk and an almost white chocolate edge - words can't describe the pure joy this rice brought.

When paired with the tart cerise rhubarb and the lolly-esque syrup it brought from the realm of childhood delight to adult deliciousness. Yum.





The only modification I made was to use vanilla sugar instead of regular. I also chose to add 2 tablespoons of sugar to the rice.





At first I thought it was only enough for two serves, but the rice is actually quite filling so it is definitely enough for three





WARNING: Eat IMMEDIATELY. This does not eat well cold (it becomes too hard), and cannot be reheated as the butter separates from the rice.





recipe: http://www.spicyicecream.com.au/2010/09/vanilla-bean-rice-pudding-with-poached.html