Lemon & rhubarb rice pudding
Infuse traditional rice pudding with lemon curd and rhubarb for a zesty yet comforting dessert. It's a real treat on a cold day
Prep
5 min
Cook
60 min
Total
65 min
Servings
6
Method
01
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.
02
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.
03
Stir the double cream and lemon curd through the rice pudding, then top with some of the poached rhubarb.
Categories
dessertsfamily dessert recipesbaking