Vanilla rice pudding with stewed rhubarb
(at time of publication)
- 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)
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)
Total fat 1g
–Saturated fat 1g
Dietary fibre 2g
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