Recipes
Rhubarb rice pudding
A creamy, comforting dessert, topped with tangy rhubarb, zingy mint and toasted nuts for crunch
A creamy, comforting dessert, topped with tangy rhubarb, zingy mint and toasted nuts for crunch
Cook: 1 Hour
Serves: 6
Price: 99p per serving
Nutritional Information
Each 192g serving contains
Energy
1085kj
259kcal
1085kj
259kcal
13%
Fat
5.0g
5.0g
Med
7%
7%
Saturates
1.5g
1.5g
Med
8%
8%
Sugars
25.7g
25.7g
High
29%
29%
Salt
0.25g
0.25g
Low
4%
4%
of your reference intake.
Typical energy values per 100g:
565kj/135kcal
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
1
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.
2
Put the rhubarb, leftover sugar and 100ml water in another pan. Simmer on medium for 10 mins until tender, stirring often.
3
Divide the rice between 6 bowls. Top with the rhubarb and its cooking liquid.
4
Sprinkle with the mint and flaked almonds to serve.