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Persian rice pudding with poached rhubarb
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1 litre whole milk
190g golden caster sugar
½ small cinnamon stick
1 large orange, zest
1 lemon, zest
1 vanilla pod, split and seeds scraped out
2 cardamom pods, crushed
100g arborio risotto rice
140ml double cream
1 egg yolk
400g rhubarb, trimmed and cut into 5-6cm lengths
1. Combine the milk, 90g sugar, cinnamon, citrus zests, vanilla pod and seeds, cardamom and rice in a large, heavy-based saucepan set over a medium heat. Bring to the boil then turn the heat right down. Simmer for 45 minutes, stirring occasionally, until the rice is soft. Be careful not to let the rice catch on the bottom of the pan, especially when it thickens up towards the end of cooking.
2. Take off the heat; remove and discard the cardamom and cinnamon. Remove and gently rinse the vanilla pod; set aside. Mix ½ the cream with the egg yolk; stir into the hot rice. Cool the rice mixture as quickly as possible by standing it in a container of cold water. Whisk the remaining 70ml cream until just holding its shape; fold into the rice. Cover and chill in for at least 2 hours or up to 24.
3. A few minutes before serving, put the remaining 100g sugar, rinsed vanilla pod and 100ml water in a large, lidded frying pan. Set over a low heat; stir gently for a few minutes to dissolve the sugar. Turn the heat up slightly, add the rhubarb, cover and poach for 4-5 minutes. When the rhubarb is tender, but still holding its shape, transfer to a shallow bowl with a slotted spoon. Simmer the syrup over a high heat for 3-4 minutes until thick but not caramelised. Pour it over the rhubarb, discarding the vanilla pod. Divide the chilled rice pudding between bowls; top with the rhubarb and syrup.
This recipe first appeared in Waitrose Food, February 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in February 2018.