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)
- 500ml full-fat creamy milk (ideally Gold Top)
- 150ml single or double cream
- 50-65g caster sugar to taste
- 100g short grain pudding rice
- 100g good quality white chocolate, broken into small pieces
For the compote
- 3 large oranges
- 1 large lemon
- 100g caster sugar
- 600g forced rhubarb (trimmed weight), wiped clean, then cut into 2.5cm pieces
- 4 ripe, wrinkly passion fruit
- For the rhubarb and passion fruit compote, pare 3 strips of zest from half of one orange and 3 strips from half the lemon, then squeeze out the juice from all of the citrus fruit. Put the orange and lemon juice, sugar and pieces of citrus zest into a shallow pan and bring to the boil. Add the rhubarb and simmer gently for 5-7 minutes until it’s just tender – it should still be holding its shape. Lift it carefully with a slotted spoon into a shallow serving bowl. Strain the syrup, then remove and discard the zest. Return the syrup to the pan and boil until reduced to 100ml.
- Meanwhile halve 3 of the passion fruit and scoop the pulp into a sieve set over a bowl. Rub the juice through the sieve, discard the seeds and stir the juice into the citrus syrup. Pour this back over the rhubarb and keep warm if you wish, or chill until needed. Halve and remove the pulp from the last passion fruit and set aside.
- For the rice pudding, put the milk, cream, sugar and rice into a pan, bring to the boil and leave to simmer for 25-30 minutes, stirring regularly and making sure it’s not catching on the base of the pan, until the rice is tender and the mixture is thick and creamy. Remove from the heat and stir in the white chocolate. Cover the pan and leave to rest for 5-10 minutes. Divide the warm rice pudding among bowls and serve topped with the rhubarb compote and reserved passion fruit pulp.
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.
Rate & review
Or, how about...?
Simon Hulstone’s vanilla rice pudding with armagnac & earl grey prunes
Simon Hulstone’s rice pudding recipe is a twist on the classic. The armagnac and earl...