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🍰 Creamy Rice Pudding with Rhubarb Puree

779 kcal · 30 min · 4 servings

Ingredients

• 800 ml milk
• 1 packet Bourbon vanilla sugar
• 400 g rice pudding rice
• 600 g rhubarb
• 4 tbsp raw cane sugar
• untreated lemons (zest)
• 100 g chopped almond kernels
• 4 tbsp ready-made raspberry sauce

Instructions

1. 1. Heat the milk together with the vanilla sugar in a pot until it boils.
2. 2. Add the rice to the boiling milk and stir constantly.
3. 3. Let the rice swell at medium heat for about 30 minutes until it is creamy.
4. 4. Wash the rhubarb, peel it, and cut it into small pieces.
5. 5. Place the rhubarb pieces together with sugar and 250 milliliters of water in a pot.
6. 6. Cook the rhubarb until soft for 5 minutes.
7. 7. Puree the soft rhubarb briefly with a hand blender until a fine mass forms.
8. 8. Stir the lemon zest into the rhubarb puree.
9. 9. Roast the almonds in a pan without fat until they are fragrant.
10. 10. Fold the rhubarb puree and most of the roasted almonds (keep 1 tablespoon for garnishing) into the finished rice pudding.
11. 11. Serve the rice pudding immediately on small plates.
12. 12. Decorate the dish with raspberry sauce and the remaining almonds.

Nutrition per serving

• kcal: 779
• Protein: 22 g · Fett/Fat: 22 g · Carbs: 119 g