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rice pudding with lemon thyme, rhubarb and blood orange
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By Simon Rogan
Rhubarb and blood orange are a beautiful match and the sharp compote complements the creaminess of the rice.
500ml double cream
¼ x 20g pack lemon thyme, leaves picked
110g pudding rice
90g caster sugar
50g flaked almonds
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.
Typical values per serving:
This recipe was first published in February 2021.