Name: Rhubarb Rice Pudding
Yield: Serves 6 to 8
Ingredients: 3/4 cup white basmati rice; 1 vanilla bean; 3 cups whole milk; 1 1/2 cups heavy cream; 1/2 cup plus 1 tablespoon sugar; 1 tablespoon unsalted butter; 1/4 teaspoon freshly grated nutmeg; 1 teaspoon unflavored gelatin (less than 1 envelope); 1 tablespoon cold water; 1 1/2 pounds rhubarb; 1 1/2 cups water; 2 1/4 cups sugar

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Rhubarb Rice PuddingGourmet's Studios

Cooking rhubarb to the right consistency is trickier than you might think — it changes from barely tender to falling apart in a matter of seconds. Watch it carefully while it's poaching.

In this recipe you’ll need to boil the rhubarb syrup to the "soft-ball stage." To determine this, just drop a small amount of syrup into a cup of cold water. If you can form it into a sticky lump that flattens when pressed, it has reached the right consistency. This technique is especially useful with small amounts of syrup, from which it can be difficult to obtain an accurate temperature reading with a thermometer.

Recipe notes

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