

Vanilla rice pudding with stewed rhubarb
Ingredients
- ½ cup short-grain rice
- 2 ½ cups skim milk
- ½ cup castor sugar
- 1 vanilla bean, split in half
- sprinkle grated nutmeg
- 400g chopped stewed rhubarb
- 1 tablespoon chopped fresh ginger (optional)
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Instructions
1 Place rice in a non-stick pan with milk, half the sugar and vanilla bean. Heat gently until sugar has dissolved, then simmer, while stirring, over a low heat for 35 minutes until a thick pudding consistency forms.
2 When cooked, remove vanilla bean and sprinkle with nutmeg. To rhubarb, add remaining sugar and ginger (if using). Serve layered with rice.
Nutrition Info (per serve)
-
Calories 187 cal
-
Kilojoules 782 kJ
-
Protein 6 g
-
Total fat 1 g
-
Saturated fat 1 g
-
Carbohydrates 40 g
-
Sugar 26 g
-
Dietary fibre 2 g
-
Sodium 60 mg
-
Calcium 230 mg
-
Iron 0.5 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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