Rhubarb Rice Pudding

Created by Saurav Nath and Anup Nangwal from JKS Restaurant – Tilda Chef Team of the Year 2020

Rhubarb Rice Pudding with Roasted Almond Flake and Caramelised Orange Peel, made using Tilda’s Fragrant Jasmine Rice.

Serves 4

Ingredients

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

Method

Rice Pudding

  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.

Rhubarb Compote

  1. Put the sugar into a sauce pan along with water, green cardamom, vanilla and cinnamon and bring to the boil.
  2. Cooked until half of the water has evaporated.
  3. Add the rhubarb and cook until soft.
  4. Remove from the heat and allow to cool.
  5. Separate into two parts.
  6. Blitz one part to make a fine purée and set the second half aside.

Orange Skin

  1. Peel the orange and julienne the skin, keep in ice water.
  2. 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.
  3. Remove from heat and allow to cool.
  4. Once cool, stir into rice pudding.

Almond Flakes

  1. Spread the almond flakes evenly on a baking tray and bake in a preheated oven until lightly golden.
  2. Remove and dust with icing sugar.
  3. Sprinkle over the rice pudding and enjoy!