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Lemon cream rice with rhubarb and orange compote

Claire Macdonald from Seasonally Scottish
Luscious and lemony, Claire Macdonald's creamy, chilled rice pudding with rhubarb compote makes a delectable dessert

Lemon cream rice with rhubarb and orange 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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Serves: 6

Prep: 30 min, plus 1 hr chilling time for rice
Cook: 1 hr 10 min

Ingredients
50g short grain pudding rice
900ml Milk
75g caster sugar
1/2 tsp vanilla extract
2 Lemons, grated zest only
300ml double cream, lightly whipped