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oriental rice pudding with rhubarb



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  • Carbohydrates: 412.0
  • Fats: 11.0
  • Dietary Fiber: 124.0
  • Minerals: 3.0
  • Proteins: 18.0
  • Vitamins: 13.0
  • Water: 26.0


  1. Chop dried figs and soak in tepid water
  2. Scrape seeds from vanilla bean and bring with the milk
  3. Vanilla bean
  4. Cardamom pod
  5. Saffron and salt to a boil
  6. Add rice
  7. Cook covered at low heat for about 20-25 minutes
  8. Stirring occasionally
  9. Add more milk if necessary
  10. "cut rhubarb into 1 1 / 2 pieces"
  11. Bring 1 cup water with sugar and cinnamon stick to a boil
  12. Add rhubarb and cook about 4-6 minutes so that the rhubarb gets soft but does not fall apart
  13. Remove rhubarb from water and place in a bowl
  14. Remove cinnamon stick
  15. Boil liquid until slightly syrupy
  16. Add lemon juice and pour over rhubarb
  17. Let cool
  18. Remove cardamom pod and vanilla bean from milk rice
  19. Add sugar
  20. Drained figs and lemon peel
  21. Fill into 4 serving bowls
  22. Top with rhubarb compote
  23. Sprinkle with cinnamon and chopped pistachios and garnish with mint leaves

Step 12

Total Time in Minute 55

Ingredients Count 15

cooking oriental rice pudding with rhubarb

See More Relate Photo



Vanilla bean

Short-grain rice


Cardamom pod



Brown sugar

Lemon peel


Cinnamon stick

Lemon juice

Ground cinnamon


Mint leaf

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