Rhubarb rice pudding
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- 150g pudding rice
- 700ml semi-skimmed milk
- 1 vanilla pod, split open
- 120g golden caster sugar
- Pinch ground nutmeg
- 150g forced rhubarb, trimmed and chopped
- Fresh mint, to serve
- 30g toasted flaked almonds, to serve
Put the rice, milk, vanilla pod and ½ the sugar in a large pan on a medium heat. Simmer for 30-40 mins, stirring occasionally, until the rice is tender and the mixture becomes thick and creamy. Remove the vanilla and add the nutmeg.
Put the rhubarb, leftover sugar and 100ml water in another pan. Simmer on medium for 10 mins until tender, stirring often.
Divide the rice between 6 bowls. Top with the rhubarb and its cooking liquid.
Sprinkle with the mint and flaked almonds to serve.