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Put the milk, lemon verbena, rice and sugar in a pot and cook for 35 -40mins stirring occasionally.
Char the rhubarb on the BBQ then wrap in foil with a little water and pinch of sugar. Cook for 3 minutes take off the heat and leave to steam in own juices for 5 minutes.
Serve the rhubarb with the hot rice and some of the rhubarb cooking syrup.
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