A comforting creamy rice pudding with french Tahitian vanilla, topped with some rhubarb compote, to be enjoyed warm... or cold !
Cut the vanilla bean in half and with the tip of a knife remove the seeds. Reserve half for the rhubarb compote.
Bring the milk, sugar and half of the vanilla seeds to boil. When the milk boils, lower the heat and add the rice.
Cook for 20 minutes over low heat, stirring regularly.
Then let the rice pudding cool down.
Meanwhile, wash the rhubarb and remove the ends. Cut the rhubarb stalks into sections, do not peel it, it will keep a beautiful pink color.
Pour the rhubarb into a pot with the sugar and the remaining vanilla. Let it drain for 10 minutes.
Then cook the rhubarb over low heat for 30 minutes, stirring occasionally.
Serve the rice pudding cold with the rhubarb compote while still warm.
Bon appétit !