Rhubarb Rice Pudding
Chef Stephen Browning of Flatbush Farm – Brooklyn, New York
Adapted by StarChefs.com
April 2009
Yield:6 Servings


Rhubarb Base:
1 pound rhubarb, chopped
¼ cup sugar
1 cup red wine

236 grams rice
2 quarts milk, plus more as needed
225 grams sugar
3 vanilla beans, split and scraped
4 egg yolks

To Assemble and Serve:
Vanilla sugar


For the Rhubarb Base:
Heat a rondeau pan over medium heat. Add the rhubarb, sugar, and wine, and cook down until almost dry. Allow the rhubarb mixture to cool and refrigerate. When the mixture has chilled, spread evenly in the base of each ramekin.

For the Pudding:
In a large pot, cook the rice, milk, sugar, and vanilla beans until the rice is cooked through and creamy. Temper the eggs with warm milk and fold into the rice pudding.

To Assemble and Serve:
Pour the rice pudding into the prepared ramekins over the rhubarb mixture. Generously sprinkle each ramekin with vanilla sugar and bake at 350°F until warm. Remove from the oven and use a chef’s torch to brown the sugar on top. Allow to sit for about 5 minutes before serving.