Black rice pudding is mouthful of luxury. Rich and full-bodied black rice, creamy vanilla sauce, and sweetly tangy rhubarb compote – all these together create a food experience that is like a treat for every moment. The result is a dessert that offers both a taste sensation and visual appeal. But it’s not just the combination of rice and vanilla that makes the pudding special – the rhubarb compote adds a pleasant contrast to this dish. When the rhubarb is sweetly cooked, it provides a perfect balance to the creamy texture of the rice. All of this is finished with a beautiful mint leaf, which adds freshness and colour.
When black rice may seem like a slightly special choice for you, you can also replace it with ordinary white rice if needed, making the dish more affordable, but no less delicious.
Black rice pudding with vanilla sauce and rhubarb compote
Ingredients
Pudding:
Vanilla sauce:
Rhubarb compote:
Preparation
-
Wash the black rice thoroughly. Place the washed black rice in a pot and pour over with water. Bring to a boil, cover with a lid, and cook, stirring occasionally, for 30-40 minutes until the rice is completely soft and the water has been absorbed.
-
At the same time, bring the rhubarb compote to a boil. To do this, wash and chop the rhubarb stalks, add them to a small pot with sugar and cinnamon, and cook until soft. You can also add 1-2 tbsp of water to the bottom of the pot, so the compote doesn't start to burn at the beginning. Cook until the rhubarb is soft and falling apart. Let it cool.
-
When the rice is almost cooked, add the milk, stir through, and let it absorb in. As a last step, whisk in the whipping cream and flavourings, including the seeds scraped from half of the vanilla pod*, into the pudding and leave the rice pudding to cool.
-
To make the vanilla sauce, put milk, sweetener, vanilla pod, and the remaining seeds scraped from the vanilla pod in a pot. Simmer for 5 minutes over medium heat, occasionally pressing the vanilla pod to release more flavour. In a bowl, whisk the egg yolks until foamy, then whisk cornstarch into the egg yolk foam. Remove the vanilla pods from the pot and then, while whisking, slowly pour the milk mixture into the egg yolks in a steady stream. Pour the mixture back into a clean pot and cook, stirring constantly, over low heat for about 5-10 minutes until the sauce thickens.
-
To serve, place a bit of vanilla sauce in a small bowl, drizzle rhubarb compote on top. Using two tablespoons, form a small ball of rice pudding and gently place it in the centre of the sauce. Garnish with a mint leaf and serve immediately.
Note
- You can use some of the seeds from the vanilla pod to flavour the pudding, and use the remaining seeds and the pod to make the vanilla sauce.
