Rice Pudding With Poached Rhubarb - cooking recipe

Ingredients

None None FOR THE RICE PUDDING
1/3 cup short-grain rice
1 tbsp sugar
1 tbsp butter
2 1/2 cups milk
1 None vanilla bean, split lengthwise
None None FOR THE POACHED RHUBARB
9 stalks rhubarb, trimmed and cut into chunks
1/3 cup sugar
2 None oranges, peel finely grated and orange juiced

Preparation

Preheat the oven to 300\u00b0F. For the rice pudding, mix all ingredients in a high-sided baking dish. Bake for 1 1/2 hours, or until rice is cooked and creamy, stirring 3-4 times during the cooking process.
For the poached rhubarb, place all ingredients in a saucepan with 1/3 cup water. Bring to a boil. Reduce heat to low; simmer for 5 mins, or until rhubarb is tender but still intact.
Remove the vanilla bean; scrape out seeds and stir into the rice pudding. Serve rice pudding with poached rhubarb.