Rhubarb Rice Pudding

Name: Rhubarb Rice Pudding
Ingredients: 4 cups (1 liter) milk, plus more as needed; 3/4 cup (150 g) basmati rice; 1 cinnamon stick; 1/4 cup (80 g) agave nectar or honey; 1 teaspoon orange flower water; 12 ounces (350 g) rhubarb, cut into 1-inch (2.5-cm) lengths; 1/2 cup (125 ml) water; 1 star anise; 1 teaspoon rose water; 2 tablespoons agave nectar or honey

10 ingredients

6 steps

Ingredients

4 cups (1 liter) milk, plus more as needed
3/4 cup (150 g) basmati rice
1 cinnamon stick
1/4 cup (80 g) agave nectar or honey
1 teaspoon orange flower water
12 ounces (350 g) rhubarb, cut into 1-inch (2.5-cm) lengths
1/2 cup (125 ml) water
1 star anise
1 teaspoon rose water
2 tablespoons agave nectar or honey

Directions

1

First, make the rice pudding.
2

Pour the milk and rice into a medium-sized saucepan, add the cinnamon stick, bring to a boil, and then simmer over very low heat, stirring frequently, for around 30 minutes.
3

At this point, stir in the agave or honey and orange flower water and cook for another 5 to 10 minutes, adding more milk if the pudding starts looking dry.
4

In a separate heavy-bottomed saucepan, place the rhubarb, water, star anise, rose water, and agave or honey.
5

Bring to a boil and simmer on low for about 10 minutes, turning once or twice, until you have a lovely tender pink softness.
6

Plate the rice pudding and swirl the rhubarb through.