This classic British dish of creamy rice pudding is even better for the addition of poached rhubarb.
Ingredients
- 50g short grain rice
- 1 large orange
- 500ml full-fat milk
- 65g caster sugar
- 1 vanilla pod, seeds scraped
- 200g trimmed rhubarb, cut into
- 2.5cm pieces
- 4 tbsp double cream
- Icing sugar, for dusting
- 20g toasted flaked almonds
Method
- 1. Make the rice pudding. Rinse the rice in a sieve under cold water. When the water runs clear, tip into a heavy-based saucepan. Pare off 1 strip orange zest and add to the pan with the milk, 50g sugar and the vanilla pod and seeds. Bring to the boil over a medium heat, stirring occasionally. Reduce the heat and simmer, stirring often, for 35 minutes or until the rice is soft and swollen and the milk is absorbed. Wipe the pod, halve and reserve.
- 2. Meanwhile, poach the rhubarb. Pare the remaining orange zest (discard as much pith as possible) and juice the orange. Put the zest, juice and remaining sugar in a pan over a medium heat, stir to dissolve the sugar, then bring to the boil. Cook for a few minutes until reduced and syrupy. Lower the heat and cook the rhubarb gently for 3 minutes or until just tender but holding its shape.
- 3. Stir the cream into the rice, divide between bowls and spoon rhubarb on top. Dust with icing sugar, scatter the almonds and decorate with vanilla pod.
Nutritional info
Per serving: 643kcals, 32.5g fat (17g saturated), 14.4g protein, 77.8g carbs, 56.1g sugar, 0.3g salt