Ingredients (serves 4)
- 1/2 cup (100g) medium grain (calrose) rice
- 2 cups (500ml) skim milk
- 2 tbs caster sugar
- 1 vanilla bean, split lengthways
- 1 bunch rhubarb, trimmed, cut into 2cm lengths
- 2 tbs caster sugar, extra
Method
- Partially cook the rice in a large saucepan of boiling water for 5 minutes. Drain well, then return to the pan with the milk, sugar and vanilla bean. Bring to the boil. Reduce the heat to low and simmer uncovered, stirring frequently, for about 20 minutes or until the rice is tender and creamy.
- Meanwhile, place rhubarb, extra sugar and 1 tbs of water in a saucepan. Bring to the boil, then reduce the heat to medium-low and simmer for about 10 minutes or until soft and pulpy.
- Remove the vanilla bean from the rice and gently fold the rhubarb through to create a swirled effect. Serve warm.
Nutrition information (per serve)
Energy (kJ) 595
Protein (g) –
Total Fat (g) 0.50
Saturated Fat (g) –
Carbohydrate (g) 29.0
Dietry Fibre (g) –
Sodium (mg) –
Cholestrol (mg) –
Article provided by The Retiree Magazine