Rhubarb Rice, Sweet and Cold
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 12 hrs 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g brown rice
- 500 ml water
- salt
- 50 grams sugar
- 50 g honey or pear syrup
- 500 g rhubarb
- 1 lemon (s), juice it
- 100 ml orange juice
- 100 g quark
- 50 g raisins
- 4 drops butter-vanilla flavor
- 4 tablespoon cream or milk
- 1 point vanilla sugar
- 1 teaspoon cinnamon
Print Recipe
Pin Recipe Instructions
- Preparation the day before:
- Soak the rice in the water overnight.
- The next day, bring the rice to the boil with the soaking water, salt, sugar and the honey / pear syrup. Simmer gently over a low heat for about 20 minutes.
- In the meantime, clean the rhubarb and cut into 3 cm long but not too thin pieces. Add the rhubarb pieces with the lemon and orange juice and simmer for another 10 minutes. Add a little more water if necessary.
- Let the rice cool down completely.
- Soak the raisins with a few drops of vanilla butter and a little cream. Stir in the quark, soaked, squeezed raisins and vanilla sugar under the now cooled rice. Sprinkle with cinnamon if you like.
- Alternatively, this sweet lunch can also be prepared in the microwave. To do this, cook the rice in a closed pot at 500 watts for 10 minutes and then at 180 watts for another 15 minutes. Cook with the rhubarb and the juices for another 5 minutes at 180 watts.
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