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Middle Eastern Rice Pudding With Rhubarb

Here's how you make Middle Eastern Rice Pudding With Rhubarb
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  • Servings: 4
  • Prep: 4h
  • Cook: 30m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 2 ounces dried fig (6 figs)
  • 1 vanilla bean
  • 6 1/2 ounces rice (short-grain)
  • 1 1/2 cups milk
  • 1 cardamom pod
  • Saffron, 1 dash (optional)
  • Turmeric, pinch
  • Salt, 1 dash
  • 3/4 ounce brown sugar
  • 1/2 tablespoon lemon peel
  • 1 pound rhubarb
  • 1 3/4 ounces brown sugar
  • 1 cinnamon stick
  • 1 teaspoon lemon juice
  • Ground cinnamon, to taste
  • 1 ounce pistachio nuts (toasted)
  • Mint leaf, for decoration
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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,

We hope you enjoy this recipe!

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