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Vanilla Creamed Rice with Rhubarb Compote

This decadent dessert is beautifully sweet and creamy.


  • 300ml water   

  • 500ml milk   

  • 1 tsp vanilla extract

  • ¼ tsp cinnamon  

  • Pinch of chilli  

  • Pinch of salt

  • 50g unsalted butter

  • 1 cup Arborio rice

  • 100g sugar

  • 1 egg yolk

  • 60g heavy cream

  • Compote

  • 300g rhubarb, cut       

  • Good pinch cinnamon

  • 3 tbsp brown sugar    

  • 120ml Lindeman’s Early Harvest Sweet Sparkling

  • 1 thumb-sized piece fresh ginger, peeled and grate


  • Risotto:

  • 1.

    Combine the water, milk, spices and salt in a saucepan and bring to a simmer. Into another saucepan melt the butter and stir in the risotto rice.

  • 2.

    Gradually add in the hot milk and water and continue to cook the risotto until the rice is al dente and surrounded by a beautiful cream.

  • 3.

    Remove the risotto from the heat, add in the sugar and stir to dissolve.

  • 4.

    Stir in the egg yolk and the cream and whisk well. Serve the risotto topped with the rhubarb compote.

  • Compote:

  • 1.

    Preheat the oven to 200°C.

  • 2.

    Place the rhubarb into a small baking dish with all of the other ingredients and bake for 20 minutes until softened and slightly caramelised. 

  • 3.

    Serve with a chilled glass of Lindeman’s Early Harvest Moscato


For more information on the Lindeman’s Early Harvest range, visit

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