Rice pudding with rhubarb comp么te
Clotted cream, vanilla and a rhubarb comp么te take this classic rice pudding to another level.
Ingredients
For the rice pudding
- 200g/7oz pudding rice
- 1.2 litres/2 pints of milk
- 1 vanilla pod, halved
- 200g/7oz caster sugar
- 100驳/3陆辞锄 clotted cream
For the rhubarb comp么te
- 100驳/3陆辞锄 butter
- 750驳/1陆濒产 rhubarb, washed and chopped
- 100驳/3陆辞锄 sugar
- 1 vanilla pod, halved
Method
For the rice pudding, bring a pan of water to the boil. Place the pudding rice into the pan and cook for three minutes before draining and rinsing with cold water.
Place the rice, milk, vanilla pod and sugar into a clean pan and bring to the boil. Simmer for 30 minutes, stirring occasionally.
Once the rice is cooked, stir in the clotted cream and leave to cool.
For the rhubarb comp么te, melt the butter in a stainless steel pan before adding the chopped rhubarb, sugar and vanilla pod. Gently cook the rhubarb to a pur茅e, stirring occasionally.
Remove the vanilla pod from the pur茅e, scraping the remaining vanilla seeds into the rhubarb before placing the pur茅e into a blender. Blend the mix thoroughly before passing through a fine sieve. Return the pur茅e to a pan and keep warm.
To serve, place a large spoon of the rice pudding into the middle of a large bowl. Make a well in the middle of the rice and spoon in some of the rhubarb comp么te.
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