Rice conde with Rhubarb

Callebaut

Callebaut

Standard Supplier 10th July 2014

Rice conde with Rhubarb

Rice conde with Rhubarb by Pater Joyner

Ingredients

  • Ingredients - conde:
  • 75g short grain rice (or arborio rice)
  • 300ml boiling water
  • 30g butter
  • 220ml milk, semi-skimmed
  • 75g granulated sugar
  • 5ml vanilla essence
  • 2 eggs, yolks only
  • Ingredients - rhubarb:
  • 200g rhubarb, washed and trimmed
  • 50g granulated sugar

Method

1. Pre-heat oven to 180°c.
2. In a large bowl cover the rice with the boiling water and leave to stand for 12 minutes, then drain.
3. Heat the milk in a suitable saucepan over a medium heat then add the rice, sugar, butter and vanilla essence. When simmering, cover with a lid or foil and transfer to the oven for approximately 30 minutes until rice is soft.
4. Remove from the oven and immediately stir in the egg yolks. Pour into lightly oiled rings and allow to cool.
5. Meanwhile, slice the rhubarb into small chunks and place into a suitable pan. Cook gently over a medium heat with the sugar for approximately 20 minutes. Allow to cool.
6. To serve, place the ring onto the centre of a suitable plate, remove the ring and spoon the rhubarb mixture over and around the conde.

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