Recipe Rice pudding recipe with strawberry and rhubarb compote

Serving : 4

INGRÉDIENTS

Strawberry and rhubarb compote

PRÉPARATION

Peel the rhubarb and cut it into pieces about 3 cm long.
Wash, clean, and cut the strawberries in half or into quarters if necessary.
Put it in a saucepan with the wine and sugar and bring briefly to a boil.
Simmer for about 3 minutes, stirring occasionally.
Mix the cornflour with the orange juice and add it to the compote, then bring back to a boil. Then remove from the heat and let it cool.
For the rice pudding, boil the milk, cut the vanilla pod in half, and scrape out the seeds.
Add to the milk along with the rice, lemon zest, and a pinch of salt.
Cook everything over low heat for about 20 to 25 minutes until al dente.
Stir frequently. Let cool.
Preheat the oven to 180°C (top/bottom heat).
Separate the eggs and mix the egg yolks with the butter into the rice.
Beat the egg whites until stiff and fold them in.
Place everything in a greased pudding dish or gratin dish and bake for about 20 to 30 minutes.