Easy recipe Vanilla Creamed Rice With Rhubarb Recipe

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one/two cup (about one hundredg) medium grain (calrose) rice two cups (five hundredml) skim milk (Recipes by ingridients milk) two tablespoons caster sugar one vanilla bean, split lengthways one bunch, rhubarb (Recipes by ingridients rhubarb) trimmed, cut into twocm lengths two tablespoons caster sugar, extraStep one Partially cook the rice in a large saucepan of boiling water (Recipes by ingridients water) for five minutes. Drain well, then return to the pan with the, milk (Recipes by ingridients milk) sugar and vanilla bean. Bring to the boil. Vanilla Creamed Rice With Rhubarb Recipe. Reduce the heat to low and simmer uncovered, stirring frequently, for about twenty minutes or until the rice is tender and creamy. Step two Meanwhile, place, rhubarb (Recipes by ingridients rhubarb) extra sugar and one tablespoon of water (Recipes by ingridients water) in a saucepan. Bring to the boil, then reduce the heat to medium-low and simmer for about ten minutes or until soft and pulpy. Step three Remove the vanilla bean from the rice and gently fold the rhubarb (Recipes by ingridients rhubarb) through to create a swirled effect. Serve warm.. Vanilla Creamed Rice With Rhubarb Recipe.