Lemon & rhubarb rice pudding
Per serving
Infuse traditional rice pudding with lemon curd and rhubbard for a zesty yet comforting dessert. It's a real treat on a cold day
Ingredients
6 serv.Step-by-step instructions
- 1
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.
- 2
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.
- 3
Stir the double cream and lemon curd through the rice pudding, then top with some of the poached rhubarb.
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