Rice Pudding with Rhubarb Compote

Creamy vanilla rice pudding served with a smooth, blended rhubarb purée for an elevated take on a classic dessert.

Vegetarian Dessert Pudding British Rhubarb

Estimated Nutrition

Calories

1102.5

kcal / serving

4410 kcal total

Carbs

160g

per serving

640.1 g total

Fat

45.6g

per serving

182.2 g total

Protein

13.1g

per serving

52.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Caster Sugar

100

Sugar

Dairy

1.2

Milk

100

Clotted Cream

100

Butter

GrainsCereals

200

Pudding Rice

NutsSeeds

piece

Vanilla Pod

halved

Vegetables

750

Rhubarb

washed and chopped

Method

Boil the pudding rice in water for three minutes then drain and rinse with cold water.

Combine the rice, milk, vanilla, and sugar in a pan and simmer for 30 minutes.

Stir the clotted cream into the cooked rice and allow it to cool.

Melt butter in a pan and cook the rhubarb, sugar, and vanilla into a purée.

Remove the vanilla pod, blend the rhubarb mixture, and pass it through a fine sieve.

Serve rice pudding in bowls with a well of rhubarb compote in the center.