Recipe
Lemon and rhubarb rice pudding
Lemon and rhubarb rice pudding is the ultimate comfort food for all.
Ingredients
- 100 g Sunwhite Medium Grain Rice
- 1 l Milk
- 50 g Caster Sugar
- 1 ball Stem Ginger In Syrup, chopped
- 100 ml Double Cream
- 3 tbsp Lemon Curd
Method
- Put the rice in a pan with the milk and caster sugar and bring to the boil. Reduce the heat and simmer for 40-45 mins, or until the rice is tender, stirring often to ensure it doesn’t catch on the bottom.
- Meanwhile, cut the rhubarb into 3cm pieces and put in a pan with the caster sugar, stem ginger and the syrup. Bring to a simmer and cook for 7-10 mins, or until the rhubarb is soft but still holds its shape.
- Stir the double cream and lemon curd through the rice pudding, then top with some of the poached rhubarb.
Ingredients
- Sunwhite Medium Grain Rice
- Milk
- Caster Sugar
- Stem Ginger In Syrup
- Double Cream
- Lemon Curd
Method
- Put the rice in a pan with the milk and caster sugar and bring to the boil. Reduce the heat and simmer for 40-45 mins, or until the rice is tender, stirring often to ensure it doesn’t catch on the bottom.
- Meanwhile, cut the rhubarb into 3cm pieces and put in a pan with the caster sugar, stem ginger and the syrup. Bring to a simmer and cook for 7-10 mins, or until the rhubarb is soft but still holds its shape.
- Stir the double cream and lemon curd through the rice pudding, then top with some of the poached rhubarb.