Creamed rice with fruit compote
Creamy rice flavoured with vanilla bean and topped with poached fruit is classic comfort food.
Rice, white, dry
½ cup(s), (100g), short-grain
Vanilla bean paste
2½ cup(s), (625ml)
2 individual, coarsely chopped
200 g, (pitted, substitute frozen)
- Place the rice, vanilla and 1 cup (250ml) of the milk in a small saucepan over medium heat and bring to the boil. Reduce heat to low and simmer, uncovered, stirring occasionally, for 20 minutes or until the rice is tender. Remove from heat. Stir in the remaining milk.
- Meanwhile, combine the rhubarb, cherries, sugar and 2 tablespoons of water in a saucepan over medium heat and bring to the boil. Reduce heat to low and simmer, covered, for 5 minutes or until the rhubarb is tender.
- Serve creamed rice topped with rhubarb and cherry compote.
TIP: To cook any leftover rhubarb stalks, place in a baking dish with a little water and cover with foil. Bake in the oven at 180°C or 160°C fan-forced for 20 minutes.