Rice Pudding with Roast Rhubarb
Roasting seems to intensify the flavour, and it pairs deliciously with a creamy rice pudding.
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
120
MINUTES
Ingredients
100g pearl rice (short-grain rice)
40g sugar
small knob of butter
850ml milk
1 x 1. 2 litre capacity pie dish
For the roast rhubarb
900g garden rhubarb
200-250g sugar
Method
Preheat the oven to 180°C/Gas Mark 4.
Put the rice, sugar and butter into a pie dish. Bring the milk to the boil and pour over. Bake for 1-1 1/2 hours. The skin should be golden, the rice underneath should be cooked through and have soaked up the milk but still be soft and creamy. Calculate the time so that it’s ready for pudding. If it has to wait in the oven for ages, it will be dry and dull, and you’ll wonder why you bothered.
To make the rhubarb, preheat the oven to 200ËšC/Gas Mark 6.
Wipe the rhubarb but do not peel, slice into 2 1/2 cm pieces and arrange in a single layer in a medium size oven-proof dish. Scatter the sugar over the rhubarb and allow to macerate for 30 minutes. Roast in the oven for 20-30 minutes approximatelydepending on size, until the rhubarb is just tender. Serve alone with softly whipped cream or with a bubbly rice pudding.
(Keeps in a fridge for 4-5 days).
