My Mum is a classic cook, I have learned most classics from her over the years. From roasts, scones, fruit cakes to sponges, stews and casseroles. However, there is one dessert that had been outlawed! Dad having been traumatised by boarding school food will not eat Creamed Rice to this day, at the grand age of 62 it is still something not cooked at “Rossmore” Station.
I remember Dad touting, “Rhubarb with rice, rice with rhubarb, rhubarb without rice and rice without rhubarb”, following our childhood curiosity. It must have been bad is all I can say, as I know he would react to both the “R” words. I assume that boarding school did not do it justice and understand as in my limited experience creamed rice has been hot, really gluggy and had too much nutmeg.
So with Dad’s mantra in mind, I was terrified at the first taste rhubarb only recently at my mother-in-law’s. Pleasantly surprised to say the least, I can see how the sweet tartness of stewed fruit would be delicious with this vanilla infused rice recipe.
- 110g short grain white rice (I used arborio)
- 650ml milk
- 1 vanilla bean (I used vanilla extract)
- 4 strips lemon rind
- 2 tbsp sugar
- 125g cream whipped
- fruit to serve
- Rinse rice in water and drain
- Put all ingredients except cream and fruit in saucepan
- Simmer for 25mins or so until the rice is cooked
- Cool, remove the bean and rind
- Fold through the whipped cream
This recipe was a bit of a “game changer” for my perceptions of this dessert. It is cool, light, sweet and yes I think it would be lovely with stewed rhubarb. I topped with blueberries and dusted with icing sugar. It has a freshness from the lemon zest which is infused with the rice and hot milk. The recipe was supposed to do 4 small serves…..I had one little cup and I don’t know where the rest went, any ideas Damo? Suffice to say “My Damo” is becoming quiet the “foodie”. Feel free to share any rhubarb recipes with me, I’d love to cook something with it??