Rice Pudding With Poached Rhubarb

• None None FOR THE RICE PUDDING
• 1/3 cup short-grain rice
• 1 tbsp sugar
• 1 tbsp butter
• 2 1/2 cups milk
• 1 None vanilla bean, split lengthwise
• None None FOR THE POACHED RHUBARB
• 9 stalks rhubarb, trimmed and cut into chunks
• 1/3 cup sugar
• 2 None oranges, peel finely grated and orange juiced

1. Preheat the oven to 300u0b0F. For the rice pudding, mix all ingredients in a high-sided baking dish. Bake for 1 1/2 hours, or until rice is cooked and creamy, stirring 3-4 times during the cooking process.
2. For the poached rhubarb, place all ingredients in a saucepan with 1/3 cup water. Bring to a boil. Reduce heat to low; simmer for 5 mins, or until rhubarb is tender but still intact.
3. Remove the vanilla bean; scrape out seeds and stir into the rice pudding. Serve rice pudding with poached rhubarb.

rice, shortgrain rice, sugar, butter, milk, vanilla bean, rhubarb, stalks rhubarb, sugar, oranges

Taken from recipes-plus.com/api/v2.0/recipes/36453 (may not work)