Frozen Treasure (and my 100th post!)

I discovered some home-grown rhubarb in the bottom of my freezer the other day, and while pondering what to do with it (how long does it keep frozen?) I kept thinking about my winter spice syrup recipe…

So, to celebrate 100 posts on Words and Herbs I made this:

Milchreis (rice pudding) with winter spice syrup and stewed rhubarb.

The rice:

250g short grain rice

1 litre milk (use almond or soya for the vegan version)

pinch of salt

A little cream

Bring the milk to the boil, remove from heat and stir in the rice and the pinch of salt. Put back on a very low heat, put a lid on the pan and leave to barely simmer for about twenty-thirty minutes, stirring now and then. Mix in a little cream before serving. Serve warm.

The rhubarb: simmer over a low heat until soft and then turn up heat to reduce some of the excess liquid. If very sour, add a little sugar.

The syrup:
1 cup water
1/2 cup sugar
1/4 cup brown sugar
3 tsp nutmeg
1 tsp cardamom
1 tsp allspice
6 cloves
2 cinnamon sticks
seeds of 1 vanilla bean
1/2 tsp ginger

Bring all ingredients to a simmer, stirring constantly to combine. Strain through a mesh sieve.
Can be kept in the fridge for a couple of weeks, but may need straining again.

Now put a little of each in a dish and enjoy!

By the way, the syrup tastes good in fruit tea, mixed with sekt or ginger ale, and is especially fine on pancakes or even porridge…

6 thoughts on “Frozen Treasure (and my 100th post!)

  1. Hurray for reaching 100! I just had my 200 and it’s a good feeling to look back and see everything that I’ve accomplished. I’m suspicious of rhubarb, haven’t eaten it much, but I like your photograph!

  2. You don’t know what you’re missing! The early “forced” rhubarb, which is sweet and tender, will be available in a couple of months and is ideal for light desserts.

  3. Pingback: Vegan Milk Rice for World Vegan Month | Words and Herbs

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