Rhubarb Rizogalo
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Rhubarb Rizogalo
Ingredient
1 punnet of fresh strawberries
1⁄2 cup arborio rice
2 cups of milk
2 tbs caster sugar
1 vanilla bean, split lengthways
75g caster sugar
1 bunch rhubarb, trimmed, washed and cut into 7 cm lengths
250ml thickened cream
1 tsp ground cardamom
1 tbs unsalted butter
Roughly chopped pistachios to serve
Method
To prepare the baked rhubarb, add butter to a medium based pan, add diced Rhubarb and cook slowly on a medium heat until tender. Add the caster sugar and stir through until sugar is dissolved and set aside.
Wash rice in a strainer until the water running through rice comes out clear, so all starch is removed. Add milk, vanilla bean and rice to a medium saucepan and cook slowly until rice is tender.
Add 75g sugar, cardamom and cream, then stir until sugar is dissolved. Set aside for 30 mins.
Serve the warm rice pudding topped with rhubarb and strawberries and scattered with a few pistachios.
Recipe by Philip Vakos
