Rice pudding with
poached rhubarb and ginger
A warming rice pudding is truly comforting when there is
a chill in the air. We usually serve rice pudding warm, but
there is no reason w hy you can't enj oy it cold - just stir a
little extra cream into the cold pudding to loosen it, as it
tends to f irm up in the fridge. The rh ubarb should be
chilled in its poaching syrup so that the flavours continue
to meld together.First, make the rice pudding. Put the rice, milk, salt and sugar into a
heavy-based saucepan. Bring to the boil, stirring once or twice, then
turn the heat down to its lowest setting and partially cover the pan
with a lid. Simmer slowly for about 40-50 minutes until the rice is
tender,giving it a stir every once in a whileto prevent it from catching
and burning on the bottom of the pan. You may also want to top up
with a little more hot milk or boiling water halfway through cooking
ifthe rice appears to be a bit dry.For the rhubarb, put the sugar, water and stem ginger into a medium
saucepan and stir over a low heat until the sugar has dissolved. Increase
the h-eat sli ghtly and simmer for a few minutes. Meanwhile, trim the
rhubarb and cut diagonally into short lengths. Add to the pan and poach
for 3-4 minutes until the pieces are slightly softened but still holding
their shape.Drain the poached rhubarb and place in a bowl, reserving the syrup.
Pourthe syrup back into the pan and boil vigorously until reduced and
thickened. Pour over the rhubarb pieces and leave to cool slightly.
W hen the rice pudding is ready, remove the pan from the heat and
leave to stand for 5 minutes, then stir in the cream, if using. Spoon
into individual bowls and top with the poached rhubarb to serve.SERVES 4RICE PUDDING
200g pudding rice
600ml whole milk
pinch of fine sea salt
lOOg caster sugar
200m! single cream
(optional)POACHED RHUBARB
12Sg caster sugar
4soml water
1 ball of stern ginger in
syrup, finely sliced into
matchsticks
300g rhubarb