Middle Eastern Rice Pudding With Rhubarb
Created by dienia b on April 17, 2016
- Servings: 4
- Prep Time: 4h
- Cook Time: 30m
- Recipe #23523
Ingredients
- 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
How to Make
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Step 1: Chop dried figs and soak in tepid water.
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Step 2: Scrape seeds from vanilla bean and bring with the milk, vanilla bean, cardamom pod, saffron,turmeric and salt to a boil.
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Step 3: Add rice, cook covered at low heat for about 20-25 minutes, stirring occasionally. Add more milk if necessary.
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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.
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Step 5: Remove rhubarb from water and place in a bowl.
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Step 6: Remove cinnamon stick.
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Step 7: Boil liquid until slightly syrupy, add lemon juice and pour over rhubarb. let cool.
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Step 8: Remove cardamom pod and vanilla bean from milk rice, add sugar, drained figs and lemon peel.
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Step 9: Fill into 4 serving bowls, top with rhubarb compote,
Nutritional Facts
- 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