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
Provided by Esther Clark
Categories Dessert
Time 1h5m
Number Of Ingredients 7
Steps:
- 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.
- 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.
- Stir the double cream and lemon curd through the rice pudding, then top with some of the poached rhubarb.
Nutrition Facts : Calories 358 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
RHUBARB RICE PUDDING
Steps:
- In a bowl soak rice in cold water to cover 30 minutes. In a sieve drain rice and rinse under cold water.
- With a knife halve vanilla bean lengthwise and scrape seeds into a 3-quart heavy saucepan. Add pod, rice, milk, cream, sugar, butter, nutmeg, and a pinch salt. Bring mixture to a boil, stirring occasionally, and simmer, partially covered, over moderately low heat, stirring occasionally, 25 minutes, or until rice is tender and mixture is creamy but still loose. Remove pan from heat and discard pod. In a small cup sprinkle gelatin over 1 tablespoon cold water and let soften 1 minute. Stir gelatin mixture into hot rice mixture until gelatin is dissolved.
- Lightly oil a 9-inch springform pan and line with plastic wrap. Pour pudding into pan and cool on a rack. Chill pudding, covered, until firm, at least 3 hours, and up to 1 day.
- Make topping:
- Have ready a tray lined with wax paper. Trim rhubarb and cut stalks crosswise into 1-inch pieces. In a 12-inch heavy skillet bring water and sugar to a boil, stirring until sugar is dissolved, and boil 1 minute. Add rhubarb and poach at a bare simmer, without stirring, until just tender but not falling apart, about 10 minutes. With a slotted spoon transfer rhubarb pieces as cooked to tray. Pour syrup through a sieve into a bowl and return to skillet. Boil syrup until it reaches soft-ball stage (see note, above; 238°F.), about 10 minutes (syrup will be reduced to about 1 cup), and keep warm, covered.
- Remove side from springform pan and invert a serving plate over rice pudding. Invert pudding onto plate and remove bottom of pan and plastic wrap. Arrange rhubarb decoratively on top of pudding and brush with warm syrup. Chill rhubarb rice pudding, uncovered, until cold, at least 1 hour, and up to 3. Serve rhubarb rice pudding chilled.
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