Rhubarb Rice Pudding

• 4 cups (1 liter) milk, plus more as needed
• 3/4 cup (150 g) basmati rice
• 1 cinnamon stick
• 1/4 cup (80 g) agave nectar or honey
• 1 teaspoon orange flower water
• 12 ounces (350 g) rhubarb, cut into 1-inch (2.5-cm) lengths
• 1/2 cup (125 ml) water
• 1 star anise
• 1 teaspoon rose water
• 2 tablespoons agave nectar or honey

1. First, make the rice pudding.
2. Pour the milk and rice into a medium-sized saucepan, add the cinnamon stick, bring to a boil, and then simmer over very low heat, stirring frequently, for around 30 minutes.
3. At this point, stir in the agave or honey and orange flower water and cook for another 5 to 10 minutes, adding more milk if the pudding starts looking dry.
4. In a separate heavy-bottomed saucepan, place the rhubarb, water, star anise, rose water, and agave or honey.
5. Bring to a boil and simmer on low for about 10 minutes, turning once or twice, until you have a lovely tender pink softness.
6. Plate the rice pudding and swirl the rhubarb through.

liter, basmati rice, cinnamon, honey, orange flower, rhubarb, water, anise, water, honey

Taken from www.cookstr.com/recipes/rhubarb-rice-pudding (may not work)