Middle Eastern Rice Pudding With Rhubarb
Recipe: #23523
April 17, 2016
Categories: Desserts, Puddings, Rice, Rhubarb, Middle Eastern, Gluten-Free, High Fiber, No Eggs, Vegetarian, Kosher Dairy, more
""
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (320.4 g)
- Calories 460.1
- Total Fat - 15.3 g
- Saturated Fat - 2.5 g
- Cholesterol - 10.1 mg
- Sodium - 211.8 mg
- Total Carbohydrate - 73 g
- Dietary Fiber - 5.8 g
- Sugars - 24.7 g
- Protein - 10.9 g
- Calcium - 253.5 mg
- Iron - 1.9 mg
- Vitamin C - 14 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Chop dried figs and soak in tepid water.
Step 2
Scrape seeds from vanilla bean and bring with the milk, vanilla bean, cardamom pod, saffron,turmeric and salt to a boil.
Step 3
Add rice, cook covered at low heat for about 20-25 minutes, stirring occasionally. Add more milk if necessary.
Step 4
Cut rhubarb into 1 1/2'' pieces. Bring 1 cup water with sugar and cinnamon stick to a boil, add rhubarb and cook about 4-6 minutes so that the rhubarb gets soft but does not fall apart.
Step 5
Remove rhubarb from water and place in a bowl.
Step 6
Remove cinnamon stick.
Step 7
Boil liquid until slightly syrupy, add lemon juice and pour over rhubarb. let cool.
Step 8
Remove cardamom pod and vanilla bean from milk rice, add sugar, drained figs and lemon peel.
Step 9
Fill into 4 serving bowls, top with rhubarb compote,
Tips
No special items needed.
0 Reviews
You'll Also Love
