Rhubarb Rice Pudding Tartelettes

Rhubarb Rice Pudding Tartelettes

At first taking a really long break from blogging was a great idea. The pressure was gone. No more long hours trying to find the perfect angle and the perfect light for the perfect photo. No more writer’s blocks. No more obsessive recipe idea chases. No more bi-lingual entries that took forever. Yeah, that was all great. But isn’t it completely crazy? After all this is a private blog that I do to entertain myself. Trying out new recipes, taking pictures of them and then writing down everything that might be connected to this recipe, finding a little story for it, all that is fun. But then my recipe entries do not emerge in an empty space. The internet is overflowing with really great sites and there is a lot of competition. Even if I do all of this because I like it and think it is interesting, I still want people to read this blog. And I want them to try my recipes.

Ingredients

  • For the rice pudding:
  • 100 g (1/2 cup) sticky short or medium grain rice
  • 1 can (400 ml) coconut milk
  • 50 g (1/4 cup) sugar
  • For the tartelettes:
  • 170 g (1 1/2 cups plus 2 tablespoons) all-purpose flour
  • 60 g (1/4 cup plus 1 tablespoon) brown sugar
  • 60 g (1/4 cup) refined coconut oil, softened
  • For the rhubarb topping:
  • 200 g chopped rhubarb
  • 50 g (1/4 cup) brown sugar
Read the whole recipe on seitan is my motor