Vanilla rice pudding with stewed rhubarb

Serves: 6
Time to make: 1 hr

Total cost: $ 7.62 / $ 1.27 per serve

(at time of publication)

Vanilla rice pudding with stewed rhubarb

Ingredients
Nutrition Info.(per serve)

1/2 cup short-grain rice
2 1/2 cups trim milk
1/2 cup castor sugar
1 vanilla bean, split in half
sprinkle grated nutmeg
400g chopped stewed rhubarb
1 tablespoon chopped fresh ginger (optional)

Nutrition Info

Kilojoules 782kJ
Calories 187cal
Protein 6g
Total fat 1g
Saturated fat 1g
Carbohydrates 40g
Sugars 26g
Dietary fibre 2g
Sodium 60mg
Calcium 230mg
Iron 0.5mg

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.

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Author:Sarah Swain

First published: Jun 2009