Lemon cream rice with rhubarb and orange compote
By: Claire Macdonald From: Seasonally Scottish
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Lemon cream rice with rhubarb and orange compote
- Prep time:
- 30 mins, plus 1 hr chilling time for rice
- Cook time:
- 1 hrs 10 mins
- Serves:
- 6
Luscious and lemony, Claire Macdonald's creamy, chilled rice pudding with rhubarb compote makes a delectable dessert
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Ingredients
- 50 g short grain pudding rice
- 900ml Milk
- 75g caster sugar
- 1/2 tsp vanilla extract
- 2 Lemons, grated zest only
- 300ml double cream, lightly whipped
For the compote
Method
1. Put the rice, milk and sugar into a saucepan over a moderate heat. Simmer for 30 minutes until the rice is soft.2. Add the vanilla and grated lemon rind.
3. Remove the pan from the heat and leave to cool.
4. When the rice is completely cold, fold in the whipped cream.
5. Spoon the mixture into a pretty serving dish or bowl.
6. Meanwhile, place all the ingredients for the rhubarb compote into an ovenproof dish and bake for 30-40 minutes, until the rhubarb is tender but not collapsed. Serve warm or cold, with the rice.
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Latest Comment
The Rice Pudding Was FAB !!!!