Vanilla Creamed Rice with Rhubarb

Vanilla Creamed Rice with Rhubarb
We got another bunch of rhubarb in this week’s veggie box, and I was at a loss what to do with it. Rodd’s already made a batch of (extremely good) rhubarb and apple jam. We have a big bag of chopped rhubarb in the freezer. What’s next? Then I found this recipe, which is basically rice pudding with rhubarb on top.

Vanilla Creamed Rice with Rhubarb

SO. GOOD. I think that’s going to be my go-to recipe for rice pudding from now on. We usually have all those ingredients on hand, so it’s easy and quick to make up. It’s not disgustingly sweet either. The rhubarb was really simple. You just chop it all up and throw it in a saucepan with a little water and sugar. I was skeptical at first. Like, here’s this pan of very crispy stalky bits, almost like celery. How’s that going to turn to mush? I turned it on low and left to watch Time Team for 10 minutes. When I got back… beautiful pink mush! (I wonder how/why it breaks down so quickly?) Anyway, we had some for dessert last night and then finished it off for breakfast this morning. That’s a big dollop of Greek yoghurt on top. Highly, highly recommended.

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11 Comments

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  1. Sounds yummy! This has me thinking about what to plant in my own garden this Spring…

  2. I don’t think the rhubarb is really necessary, actually. Any stewed fruit would do, or even a nice jam or handful of frozen berries.

    Ah, and since somebody on Facebook already asked, “caster sugar” is just normal white sugar, nothing special.

  3. I LOVE rhubarb, its my favourite!

    (BTW caster sugar is finer than white sugar, its better for baking)

  4. Caster sugar is probably known to many of you as superfine sugar. However, I doubt that particle size would have any bearing on the success of this recipe.

    (As noted above, I take these things seriously)

  5. Awesome. I’ll give it a go. I love creamed rice… and I enjoy rhubarb in small quantities. I think the sour of the rhubarb and the sweet of the creamed rice should be a good balance! Thanks for posting it.

  6. Wow. It always kind of weirds me out whenever I see Rodd comment on here!

    And also, I forgot about how the rest of the world spells the y-word that way. It makes me feel like I’ve got something stuck in the back of my throat. A little urpy. In fact, I can’t even bring myself to type it…that extra h…the u…gulp…make it stop…

  7. I was like, WHAT IS SHE TALKING ABOUT? Oh. Yoghurt. Eh, I’ve seen it spelled both ways here. This was, like, “real” yoghurt, thick and creamy and fattening, so I figured it merited an extra letter. 🙂

  8. Thanks for the tip. I was looking for a little something dessert-y tonight. It’s so easy, and I had everything I needed in the house. (Those last minute throw-together recipes are the best!) I used powdered sugar and 1/2 tsp of vanilla bean paste. Sadly no rhubarb here, but substituted with some canned peaches to top.

  9. Did you have it warm? I think I prefer it cold the next day, personally.

  10. I’ll have to try the rice-pudding-and-rhubarb recipe this spring; rice pudding and rhubarb are individual favorites at the house; I imagine they’re terrific together.

    Here’s an amazing recipe with rhubarb for next time you get a bunch: http://smittenkitchen.com/2008/02/big-crumb-coffee-cake/ It’s seriously the best coffee cake I’ve ever had and very easy.

    My favorite use of rhubarb, however, is strawberry-rhubarb pie (use a recipe from Joy). We make it at least once or twice a year when we can scrounge enough rhubarb up from our garden (and even when we don’t and have to buy it).

  11. We had it warm, but I’m really tempted to make some more to try it cold. I only made half a recipe so that we’d have milk for coffee this morning.

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