zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Orange Blossom Rice Pudding with Forced Rhubarb Compote

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Orange Blossom Rice Pudding with Forced Rhubarb Compote

    • Preparation time: 15 minutes plus cooling
    • Cooking time: 1 hour

    Serves: 6

    Ingredients

    • 1 Lemon grass stalk
    • 10 Macadamia nuts
    • 1.2 litres Milk
    • 170g Caster sugar
    • 110g Short-grain rice
    • 1 Vanilla pod
    • 100ml Double cream
    • 2 tbsp Orange blossom water
    • 400g Forced rhubarb stalks, trimmed

    Method

    1. To make the rice pudding, bring the milk and 70g caster sugar to the boil in a saucepan. Add the rice and half the vanilla pod. Reduce the heat and simmer for about 35 minutes, stirring often, until the rice is plump and soft. Stir in the cream, then press a sheet of baking parchment or clingfilm onto the surface to prevent a skin from forming. Leave to cool, then stir in the orange blossom water to taste. Spoon into individual glasses and refrigerate until ready to serve.
    2. While the rice is cooking, wash the forced rhubarb, cut it into 2cm lengths and place in a large, lidded saucepan. Top and tail the lemon grass and remove the outer layer, then bash with a rolling pin. Scrape the seeds out of the remaining half vanilla pod and add with the lemon grass and remaining 100g sugar to the rhubarb pot
    3. Cover the pot with the lid (it needs no extra liquid) and cook the rhubarb over a low heat until tender. This should take 15–20 minutes. Remove the lemon grass and leave to cool.
    4. Preheat the oven to 160C/gas 3 and toast the macadamia nuts for 10-15 minutes until they smell rich and nutty. Gently crush the nuts with a rolling pin and set aside.
    5. To serve, spoon the compote on top of the chilled rice pudding and then sprinkle with the toasted macadamia nuts.

    Your recipe note

    Edit your recipe note

    Cook's tips

    When adding orange blossom water to the
    rice, do it gradually, so that you can check
    the strength of the flavour; only add more
    if you think it needs it.

    Drinks recommendation

    The combination of flavours means
    that you need to choose a dessert wine with
    plenty of acidity, but also a hint of creaminess
    on the palate. Try this for a great-value
    exponent of these qualities: Lustau Moscatel
    de Chipiona, Jerez, Spain.

    Comments

    Average user rating

    5 stars