Rhubarb rice pudding

Rhubarb rice pudding

A creamy, comforting dessert, topped with tangy rhubarb, zingy mint and toasted nuts for crunch

, 24 January 2020

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Rhubarb rice pudding

  • 1 Hour

  • Serves: 6

Nutritional Info
Each 192g serving contains

  • Energy

    1084KJ

    259KCAL

    13%

  • Fat

    5.0g

    low

    7%

  • Saturates

    1.5g

    low

    8%

  • Sugars

    25.7g

    med

    29%

  • Salt

    0.25g

    low

    4%
of your reference intake.
Typical energy values per 100g: 565kJ/135kcal.
Ingredients
  • 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
Method

  • 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.