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Recipes Sweets

Rice Pudding with Poached Rhubarb

Rice Pudding with Poached Rhubarb

This vanilla-flecked rice pudding is exceptionally easy and exceptionally delicious, thanks to the tangy rhubarb. Krista Desjarlais, the chef-owner of Bresca in Portland, Maine, gently poaches the stalks in red wine, sugar, lemon juice and cinnamon.

Ingreadient :
Rice Pudding
  • 1 cup arborio rice
  • 2 1/2 cups whole milk
  • 1 cup heavy cream
  • 1/2 vanilla bean, split, seeds scraped
  • 3/4 cup sugar
Poached Rhubarb
  • 3 cups water
  • 2 cups sugar
  • 1 cup dry red wine or rosé
  • 2 tablespoons fresh lemon juice
  • 1 cinnamon stick
  • 1/2 vanilla bean, split, seeds scraped
  • 1 pound rhubarb, cut into 1-inch lengths
  • Small mint leaves, for garnish
Direction :
Rice Pudding
  • 1 cup arborio rice
  • 2 1/2 cups whole milk
  • 1 cup heavy cream
  • 1/2 vanilla bean, split, seeds scraped
  • 3/4 cup sugar
Poached Rhubarb
  • 3 cups water
  • 2 cups sugar
  • 1 cup dry red wine or rosé
  • 2 tablespoons fresh lemon juice
  • 1 cinnamon stick
  • 1/2 vanilla bean, split, seeds scraped
  • 1 pound rhubarb, cut into 1-inch lengths
  • Small mint leaves, for garnish

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