Rice Balls with Rhubarb Compote

Boil milk with long grain rice, salt and lemon zest, reduce temperature. Cook on low heat, stirring occasionally, for about thirty minutes until thick but still wet. Remove the pan from the heat.

Stir in almond kernels and sugar. Cool rice pudding in a baking dish.

Fold in whipped cream with rubber scraper just underneath, set aside to cool with lid closed for about an hour.

Combine rhubarb, sugar, and juice of one lemon in a wide frying pan; cook over medium heat with lid closed until just tender, about three minutes. Remove skillet from heat; cool compote.

Serve: Divide compote evenly among plates. Form balls from the long-grain rice with the cooled, rinsed glace portioner, arrange on the compote, sprinkle with flaked almonds.

Tip: For sweet dishes, you can also replace the lemon zest with orange zest, for savory dishes with lime zest.

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