Lemon & rhubarb rice pudding
By Esther Clark
Infuse traditional rice pudding with lemon curd and rhubarb for a zesty yet comforting dessert. It's a real treat on a cold day
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Prep:5 mins
Cook:1 hrs
- Serves 6
- Easy
Nutrition per serving
-
kcal 358
-
fat 16g
-
saturates 10g
-
carbs 47g
-
sugars 33g
-
fibre 1g
-
protein 7g
-
salt 0.2g
Ingredients
- 100g pudding rice
- 1l milk
- 50g caster sugar
- 250g rhubarb
- 1 chopped ball of stem ginger in syrup
- 100ml double cream
- 3-4 tbsp lemon curd
Method
Put the pudding 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.
