Rhubarb Rice Pudding
- Hard
- Serves 4
Rhubarb Rice Pudding with Roasted Almond Flake and Caramelised Orange Peel, made using Tilda’s Fragrant Jasmine Rice.
Created by Saurav Nath and Anup Nangwal from JKS Restaurant – Tilda Chef Team of the Year 2020
Ingredients
Method
Rice Pudding
- 150g Tilda Fragrant Jasmine Rice
- 1 litre whole milk
- 150g caster sugar
- 200ml double cream
- ½ tsp cardamom powder
Rhubarb Compote
- 600g rhubarb, washed and cut into 2” long chunks
- 125g sugar
- 150ml water
- 1 vanilla pod
- 4 green cardamom pods, seeded and ground finely
- 1 tsp cinnamon
Orange Skin
- 2 oranges
- 100ml orange juice
- 50g sugar
- 100ml water
Almond Flakes
- 40g almond flakes
- 2 tsp icing sugar
- Wash the rice in warm running water until clean and soak in a bowl for 15 minutes.
- Drain the rice.
- Bring a pot of milk to the boil, then add rice and cook until it is tender.
- Add the double cream and caster sugar and stir through.
- Remove from the heat and allow to cool.
- Finally, add the cardamom powder and mix well.
- Put the sugar into a sauce pan along with water, green cardamom, vanilla and cinnamon and bring to the boil.
- Cooked until half of the water has evaporated.
- Add the rhubarb and cook until soft.
- Remove from the heat and allow to cool.
- Separate into two parts.
- Blitz one part to make a fine purée and set the second half aside.
- Peel the orange and julienne the skin, keep in ice water.
- Put the sugar into a saucepan with water and stir for 5 minutes, add the orange peel and cook over a medium heat until soft and caramelised.
- Remove from heat and allow to cool.
- Once cool, stir into rice pudding.
- Spread the almond flakes evenly on a baking tray and bake in a preheated oven until lightly golden.
- Remove and dust with icing sugar.
- Sprinkle over the rice pudding and enjoy!
