Oriental Rice Pudding With Rhubarb

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 6 figs, dried
• 1 vanilla bean
• 6 1/2 ounces short-grain rice
• 1 1/2 cups milk
• 1 cardamom pod
• 1 dash saffron
• 1 dash salt
• 3/4 ounce brown sugar
• 1/2 tablespoon lemon peel
• 1 lb rhubarb
• 1 3/4 ounces brown sugar
• 1 cinnamon stick
• 1 teaspoon lemon juice
• ground cinnamon, to taste
• 1 ounce pistachios, toasted
• mint leaf, for decoration

Recipe

• 1 chop dried figs and soak in tepid water.
• 2 scrape seeds from vanilla bean and bring with the milk, vanilla bean, cardamom pod, saffron and salt to a boil.
• 3 add rice, cook covered at low heat for about 20-25 minutes, stirring occasionally. add more milk if necessary.
• 4 cut rhubarb into 1 1/2'' pieces. bring 1 cup water with sugar and cinnamon stick to a boil, add rhubarb and cook about 4-6 minutes so that the rhubarb gets soft but does not fall apart.
• 5 remove rhubarb from water and place in a bowl.
• 6 remove cinnamon stick.
• 7 boil liquid until slightly syrupy, add lemon juice and pour over rhubarb. let cool.
• 8 remove cardamom pod and vanilla bean from milk rice, add sugar, drained figs and lemon peel.
• 9 fill into 4 serving bowls, top with rhubarb compote, sprinkle with cinnamon and chopped pistachios and garnish with mint leaves.