Rice Pudding with Poached Rhubarb

Name: Rice Pudding with Poached Rhubarb
Cook time: 25 min
Yield: 8
Ingredients: 1 cup arborio rice; 2 1/2 cups whole milk; 1 cup heavy cream; 1/2 vanilla bean, split, seeds scraped; 3/4 cup sugar; 3 cups water; 2 cups sugar; 1 cup dry red wine or rosé; 2 tablespoons fresh lemon juice; 1 cinnamon stick; 1/2 vanilla bean, split, seeds scraped; 1 pound rhubarb, cut into 1-inch lengths; Small mint leaves, for garnish

Rice Pudding with Poached Rhubarb was pinched from <a href="http://www.foodandwine.com/recipes/rice-pudding-with-poached-rhubarb" target="_blank">www.foodandwine.com.</a>

"This vanilla-flecked rice pudding is exceptionally easy and exceptionally delicious, thanks to the tangy rhubarb. Krista Desjarlais, the chef-owner of Bresca in Portland, Maine, gently poaches the stalks in red wine, sugar, lemon juice and cinnamon. Perfect on the pudding, the rhubarb would be equally good with Greek yogurt...."

INGREDIENTS

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1 cup arborio rice

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2 1/2 cups whole milk

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1 cup heavy cream

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1/2 vanilla bean, split, seeds scraped

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3/4 cup sugar

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3 cups water

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2 cups sugar

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1 cup dry red wine or rosé

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2 tablespoons fresh lemon juice

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1 cinnamon stick

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1/2 vanilla bean, split, seeds scraped

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1 pound rhubarb, cut into 1-inch lengths

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Small mint leaves, for garnish

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