White chocolate rice pudding with rhubarb and passion fruit compote
- February 2015
- Serves 4
- Hands-on time 30 min, simmering time 45 min
Debbie Major’s rice pudding recipe is made with white chocolate and served with a tangy rhubarb and passion fruit compote to cut through the sweetness.
- 21.9g (13.4g saturated)
- 70.3g (60g sugars)
Debbie says: “Some brands of white chocolate are cloyingly sweet. Buy a good quality white chocolate, flavored with a little vanilla if possible – it will make all the difference to the taste of the finished pudding. I like using Green & Black’s, which is widely available.”
Make the rhubarb and passion fruit compote up to 3 days in advance and chill in the fridge, covered.
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