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    rice pudding with lemon thyme, rhubarb and blood orange

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    rice pudding with lemon thyme, rhubarb and blood orange

    By Simon Rogan

    Rhubarb and blood orange are a beautiful match and the sharp compote complements the creaminess of the rice.

    • Gluten Free
    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 1 hour 10 minutes
    • Total time: 1 hour 30 minutes 60 minutes 30 minutes

    Serves: 4


    500ml milk
    500ml double cream
    ¼ x 20g pack lemon thyme, leaves picked
    110g pudding rice
    90g caster sugar
    50g flaked almonds

    Rhubarb compote
    300g rhubarb, diced
    30g caster sugar
    200ml blood orange juice


    1. For the compote, mix the rhubarb and sugar together, then set aside to macerate for 1 hour. Meanwhile, preheat the oven to 160˚C, gas mark 3. Put the milk, cream, lemon thyme, rice and sugar in a pan. Bring to the boil, then pour into a 1 litre ovenproof dish and cover with foil. Bake for about 1 hour, stirring every 15 minutes, until the rice is cooked and the mixture has thickened. Put the almonds on a baking tray and toast alongside the rice pudding for 7 minutes, until golden.

    2. Once macerated, strain the juices from the rhubarb into a small pan. Set the rhubarb aside. Add the blood orange juice to the pan, bring to the boil and reduce by ¾. Add the rhubarb, then cook until the rhubarb is soft (2-3 minutes). Spoon the rice pudding into bowls and top with the compote and toasted almonds.

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