Super Breakfast

We had breakfast here last week. In the mood for more rice pudding goodness I decided to make up my own version. I had a lovely supply of fresh Vanilla Beans from Vanuatu, brought back from a recent trip by my Mum. These are the best Vanilla Beans I have ever come across. They are so moist and plump and filled with those wonderful tiny seeds. You can smell the Vanilla scent from a room away when the vial is opened.

Vanilla and Citrus Rice Pudding

2 cups milk

1/4 cup sugar

1 heaped tbspn candied citrus (I made my own)

1/2 split Vanilla Bean

1/3 cup arborio rice

Bring the milk to boil, stir in sugar, candied citrus, Vanilla Bean and rice. Reduce heat and simmer gently for around 35 minutes.

Allow to cool and serve with Rhubarb conserve.

Rhubarb Conserve

400g Rhubarb

3 Pink Lady Apples, peeled

2/3 cup water

600g sugar

1 lemon

1 Vanilla Bean

Slice apples and rhubarb into similar sized pieces, roughly 1cm square.

Simmer in a large saucepan with water and lemon juice. When fruit begins to soften add sugar, stirring until it dissolves. Add split Vanilla Bean and simmer gently for about 40 minutes or until jam has set.

Pour into sterilised jars, and seal.

Makes 4 jars.

This combination is so good. But be warned it is very filling (and I'm sure that sweet/tart combination strips the enamel off your teeth!).