Recipe by Mia in Germany
Found in a German organic food magazin called "Schrot und Korn". Haven't tried it yet.
Top Review by mersaydees
This is OMG delicious. This has many moving parts. I love them all. The fragrant rice with cardamom, vanilla bean, and saffron. The rhubarb, fresh from the garden, with cinnamon. This is more the Indian part of Asia than we typically refer to. Mia, I would place this recipe in the Indian cookbook for ZWT8! I don't think this is a child's dish, particularly not an American child used to too sweet desserts. This is comforting and takes a bit of time and is just over the top with the subtle yet powerful Indian flavors. I think next time I would prefer half the figs. I also used a liquid measure for the sugar quantities as I don't have a scale to measure dry weights and I tried to go lightly! Thanks, Mia!!!! Made for My 3 Chefs event as my last Rhubarb Patch theme.
- 6 figs, dried
- 1 vanilla bean
- 6 1⁄2 ounces short-grain rice
- 1 1⁄2 cups milk
- 1 cardamom pod
- 1 dash saffron
- 1 dash salt
- 3⁄4 ounce brown sugar
- 1⁄2 tablespoon lemon peel
- 1 lb rhubarb
- 1 3⁄4 ounces brown sugar
- 1 cinnamon stick
- 1 teaspoon lemon juice
- ground cinnamon, to taste
- 1 ounce pistachios, toasted
- mint leaf, for decoration
Directions See How It's Made
- Chop dried figs and soak in tepid water.
- Scrape seeds from vanilla bean and bring with the milk, vanilla bean, cardamom pod, saffron and salt to a boil.
- Add rice, cook covered at low heat for about 20-25 minutes, stirring occasionally. Add more milk if necessary.
- Cut rhubarb into 1 1/2'' pieces. Bring 1 cup water with sugar and cinnamon stick to a boil, add rhubarb and cook about 4-6 minutes so that the rhubarb gets soft but does not fall apart.
- Remove rhubarb from water and place in a bowl.
- Remove cinnamon stick.
- Boil liquid until slightly syrupy, add lemon juice and pour over rhubarb. let cool.
- Remove cardamom pod and vanilla bean from milk rice, add sugar, drained figs and lemon peel.
- Fill into 4 serving bowls, top with rhubarb compote, sprinkle with cinnamon and chopped pistachios and garnish with mint leaves.