Rhubarb with Vanilla and Cardamom Rice

By jjadin

Haven't made yet.

Ingredients

• 4 cups milk
• 1 cup sugar
• 1 vanilla bean, split lengthwise and seeds scraped out
• 4 cardamom pods, bruised
• 1 cup arborio rice
• 3/4 cup mascarpone cheese (optional)
• 3 2/3 cups rhubarb, cut into short lengths
• 1/2 cup soft brown sugar
• 1 cinnamon stick

Details

Servings 4

Preparation

Step 1

Put the milk, sugar, vanilla bean, and cardamom in a saucepan and heat until just about to boil. Add the rice and cook, stirring, for 20-30 minutes, or until tender.

Add the mascarpone, and beat until thick and creamy. Remove the vanilla bean and cardamom.

Put the rhubarb, brown sugar, cinnamon stick, and 3 tbsp of water in a saucepan, cover with a tight fitting lid, and cook over medium heat for 5 minutes. Stir and check to see how soft the rhubarb is. It should break into strands. If it doesn't, cook for a few more minutes, taking care not to overcook. Serve with creamed rice.