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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chop dried figs and soak in tepid water. | 2. Scrape seeds from vanilla bean and bring with the milk, vanilla bean, cardamom pod, saffron and salt to a boil. | 3. Add rice, cook covered at low heat for about 20-25 minutes, stirring occasionally. Add more milk if necessary. | 4. Cut rhubarb into 1 1/2'' pieces. Bring 1 cup water with sugar and cinnamon stick to a boil, add rhubarb and cook about 4-6 minutes so that the rhubarb gets soft but does not fall apart. | 5. Remove rhubarb from water and place in a bowl. | 6. Remove cinnamon stick. | 7. Boil liquid until slightly syrupy, add lemon juice and pour over rhubarb. let cool. | 8. Remove cardamom pod and vanilla bean from milk rice, add sugar, drained figs and lemon peel. | 9. Fill into 4 serving bowls, top with rhubarb compote, sprinkle with cinnamon and chopped pistachios and garnish with mint leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fig	6			-	-	-	-
vanilla bean	1			12.095999999999998	0.5313	0.0025	0.0025
grain rice	6 1/2	1/2		-	-	-	-
milk	1 1/2	1/2		223.26	17.4948	11.529000000000002	11.9682
cardamom pod	1	cardamom		-	-	-	-
saffron	1	dash		-	-	-	-
salt	1	dash		-	-	-	-
brown sugar	3/4	ounce		1463.0	377.6465	0.462	0.0
lemon peel	1/2	tablespoon		1.41	0.48	0.045	0.009000000000000001
rhubarb	1			25.62	5.5388	1.0979999999999999	0.244
brown sugar	1 3/4	3/4		1463.0	377.6465	0.462	0.0
cinnamon	1			-	-	-	-
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
cinnamon			ground	-	-	-	-
pistachio	1	ounce	toasted	158.76	7.7027	5.7154	12.8482
mint leaf				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.