Baked rice pudding with poached rhubarb

Method

1. For the rice pudding cream: cream together the sugar, eggs and egg yolks until pale and fluffy.

2. In a saucepan, bring the milk to the boil with the vanilla pod, then stir in the cream. Gradually pour the mixture into bowl with the eggs and whisk together until well combined. Pass the mixture through a fine sieve, mix well and leave to chill for 8 hours in the fridge before using.

3. For the rice pudding: preheat the oven to 140C/gas 1.

4. Blanch the rice in a pan of boiling water for 2-3 minutes, then drain and refresh under running cold water.

5. Bring to mixture the boil, then simmer for 30 minutes to reduce the cooking liquid, stirring from time to time, until the rice is cooked. Tip the rice into a colander and leave to drain.

6. Mix the rice pudding cream mixture and rice together, using three parts cream to two parts rice.

7. Wrap a double layer of cling film around the bottom half of eight 8cm diameter metal rings or moulds. Place the rings onto a baking tray and fill with the rice pudding mixture. Place into the oven and bake for 25 minutes, or until the cream is set. Remove from the oven and allow to cool.

8. 3. For the poached rhubarb: cut the rhubarb into 4cm long pieces and then slice in half lengthways. Place into a saucepan and add the sugar, water, lemon juice, butter and vanilla pod. Bring to the boil, then cook slowly over a medium heat for 10-15 minutes, or until the rhubarb is soft. Remove from the heat and leave to cool.

9. To serve, carefully turn out the rice puddings onto serving dishes. Spoon the poached rhubarb over, then serve.