This creamy vanilla rice pudding topped with stewed rhubarb is a classic recipe made without all the added sugar! It's sweet, wholesome and perfect as a Winter-warming breakfast or dessert, or enjoyed cold the next day for an on-the-go brekky or snack. 

Serves: 4-6
Prep Time: 10 Minutes Cook Time: 30 mins 

Ingredients:
Rice Pudding

• 1 cup Arborio rice
• 4 cups Full Cream Milk
• 1/2 cup Lakanto Classic Sweetener
• 3 tbs Lakanto Vanilla Syrup
• 1-2tbsp of Butter

Stewed Rhubarb

• 500g Rhubarb
• 1 Orange (Juice & Zest)
• 80g Classic Sweetener
• 3 tbs Lakanto Vanilla Syrup
• Serve with cream, orange zest

Method:

1. Place the rice, butter, milk, sweetener and vanilla syrup in a medium saucepan over high heat and bring to the boil.
2. Reduce heat to low, cover, and cook, stirring frequently, for 25–30 minutes or until rice is tender.
3. Start the rhubarb whilst the rice is cooking. Place the rhubarb into a saucepan with the orange zest, juice, sweetener and vanilla syrup.
4. Bring to the boil then simmer for 8 mins until the rhubarb is cooked but still holds its shape. Set aside until rice pudding is ready.
5. Serve in bowls or glasses, place pieces of rhubarb on top with the beautiful syrup. Serve with cream and fresh orange zest on top. Enjoy!