Rice Pudding with Poached Rhubarb ('Milchreis mit Rhabarber')
Rice Pudding with Poached Rhubarb ('Milchreis mit Rhabarber')
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- For the poached rhubarb:
- 1 cup sugar
- 2 cups water
- 1/2 cup red wine
- zest of half a lemon
- 1 star anise
- 1-inch knob of ginger, thinly sliced
- 1 pound rhubarb, cut into 2-inch slices
- For the rice pudding:
- 1 cup pudding or risotto rice
- 4 cups whole milk
- 1 cinnamon stick
- salt, to taste
- 1 tablespoon sugar
- To serve:
- ground cinnamon, for dusting
Instructions
- 1
Poach the rhubarb:
- 2
In a large pot, mix together the sugar, water, red wine, lemon zest, star anise, and ginger. Bring the mixture to a boil to dissolve the sugar. Add the rhubarb slices and bring the poaching liquid up to a boil again. Take the pot off the heat and transfer the rhubarb slices together with the poaching liquid into a large casserole. Be gentle, as you don't want to break the rhubarb slices. Let the mixture cool down.
- 3
Prepare the rice pudding:
- 4
In a heavy-bottomed pot, add the rice, milk, cinnamon stick, and a pinch of salt to taste. Bring the milk up to a simmer, then turn down the heat to the lowest setting and let the rice pudding simmer, uncovered, for about 10-15 minutes until the rice has the consistency of a thick porridge. Make sure to stir constantly to prevent the milk from burning on the bottom of the pot and be aware that milk can easily boil over. Stir one tablespoon of sugar into your rice pudding, more or less to taste.
- 5
Serve the dish:
- 6
This dish can be eaten hot or chilled. To serve, divide the rice pudding and poached rhubarb slices among four serving bowls. Drizzle some of the poaching liquid on top of the rhubarb and sprinkle the rice pudding with ground cinnamon.