Rice Pudding with Rhubarb-Mango Compote

Add sugar, long grain rice, salt, grated lemon peel, scraped vanilla pulp and milk. Cover and cook at low temperature for about 40 minutes. Cool long grain rice a little bit and fold in stiffly whipped cream.

In the meantime, clean rhubarb, cut into small pieces and simmer in a little water (100 cc) at low temperature for 5-ten minutes. Season with sugar and cinnamon. Cut the mangos in half, remove the stone, remove the skin from the fruit and cut the flesh into cubes. Stir into the rhubarb compote and serve with the rice pudding.

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