Vanilla rice pudding with stewed rhubarb

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 6

Time to make: 1 hr

Ingredients

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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

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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

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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