Creamy Long Grain Rice Terrine with Strawberry-Rhubarb Compote

Put the long-grain rice into boiling water and cook for 5 minutes, then strain through a sieve.

Bring the milk to the boil with the vanilla bean, the vanilla pulp and a pinch of salt, add the long-grain rice and simmer gently for 25 min until the long-grain rice is soft. Remove from the heat and stir in the sugar, then add the soaked and squeezed gelatine. Remove the vanilla pod. Cool. When the mixture starts to thicken, stir in the whipped cream and pour everything together into a baking dish lined with plastic wrap (capacity 1 liter). Place in the refrigerator to set, preferably for one night.

For the compote, caramelize the sugar in a small heavy-bottomed saucepan until golden brown, then carefully extinguish with the water. Add the cleaned and chopped rhubarb, the lime juice, the grated lime zest, the star anise and the ginger and simmer everything together in soft on low heat. Remove the saucepan from the heat and fold in the quartered strawberries. Cool.

To serve, turn the terrine out of the mold and cut into slices. Place the slices on plates, add the rhubarb-strawberry compote, garnish with a halved strawberry and sprinkle with powdered sugar.

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