Vanilla Bean Rice Pudding with Poached Rhubarb

I’ve said it before, but I’ll say it again. I’m completely powerless against a gorgeous bunch of rhubarb. So much so, I picked one up at Harris Farm, and had to carry it around the city with me for the rest of the afternoon, all the way to The Rocks for dinner, then to Bondi, with the green leaves poking out of my handbag. I must have looked like a bit of a crazy person! But rhubarb is one of my favourite things in the world to cook with. I love the tart, tangy taste and that it can work just as well in savoury foods as in sweet ones.

Over the weekend, I was feeling poorly and wanted something that would warm me up from the inside out. Rice pudding came to mind immediately, the epitome of comfort food – warm, creamy and absolutely delicious. I have made rice pudding in the past, but wasn’t entirely happy with the recipe I used. This time I turned to the beautiful Seasonal Kitchen book I picked up a few months ago by Vogue Entertaining + Travel and Fratelli Fresh, that put all of Andy Bunn’s (chef at Café Sopra) recipes from the magazine over the years into one place – a lovely book with stunning photographs.

I adapted the recipe for Andy’s rice pudding with spiced kumquats to be simply flavoured with vanilla bean and topped with poached rhubarb. I halved the ingredients to make it serve 2-3 people, though in hindsight that wasn’t the best idea, because it was absolutely delicious and it disappeared rather quickly! This is a great base recipe, so feel free to play around and add whatever spices and toppings you like. I think it would be lovely with some fresh ginger and cinnamon sticks, and topped stewed apples or pears, but the choices are endless.

I’d also like to announce the winner of my recent Cadbury competition, to win Cadbury chocolate to the value of $50. The winner is… Phoodie for the most creative entry, I’m a sucker for an acrostic poem! Shoot me an email with your address and contact phone number to lisa (at) spicyicecream (dot) com (dot) au to claim the prize!

Thanks to everyone who participated, and thanks again to Nuffnang and Cadbury for hosting the competition.

Vanilla Bean Rice Pudding with Poached Rhubarb
Adapted from Vogue E+T Seasonal Kitchen
Serves 2-3

• 350ml pouring cream
• 150ml milk
• 75g Aborio rice
• ½ vanilla bean, seeds scraped
• ¼ cup sugar, or to taste

Poached rhubarb
• ½ cup caster sugar
• ½ vanilla bean, seeds scraped
• 5-6 medium stalks rhubarb, cut into 3-4cm lengths

For the rice pudding, place cream, milk, rice and vanilla bean and seeds in a medium saucepan. Bring to the boil over medium heat and then reduce heat to low and simmer for 10-15 minutes or until the rice is tender. Add sugar to taste. Discard vanilla pod and set aside for rice to absorb excess liquid.

In the meantime, dissolve sugar ¾ cup of water to the boil. Add vanilla seeds. Add rhubarb and cook for 6-8 minutes or until rhubarb is tender but keeping its shape. Remove rhubarb with a slotted spoon and set aside. Turn the heat up to high and boil remaining liquid until a syrup forms.

To serve, divide rice mixture among 2-3 bowls, top with rhubarb and spoon over the rhubarb syrup.