Home Recipes Rhubarb Rice Pudding

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

  1. Wash the rice in warm running water until clean and soak in a bowl for 15 minutes.
  2. Drain the rice.
  3. Bring a pot of milk to the boil, then add rice and cook until it is tender.
  4. Add the double cream and caster sugar and stir through.
  5. Remove from the heat and allow to cool.
  6. Finally, add the cardamom powder and mix well.
  7. Put the sugar into a sauce pan along with water, green cardamom, vanilla and cinnamon and bring to the boil.
  8. Cooked until half of the water has evaporated.
  9. Add the rhubarb and cook until soft.
  10. Remove from the heat and allow to cool.
  11. Separate into two parts.
  12. Blitz one part to make a fine purée and set the second half aside.
  13. Peel the orange and julienne the skin, keep in ice water.
  14. 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.
  15. Remove from heat and allow to cool.
  16. Once cool, stir into rice pudding.
  17. Spread the almond flakes evenly on a baking tray and bake in a preheated oven until lightly golden.
  18. Remove and dust with icing sugar.
  19. Sprinkle over the rice pudding and enjoy!