The BBC Good Food logo
Lemon & rhubarb rice pudding served in a bowl

Lemon & rhubarb rice pudding

By
Rating: 4 out of 5.4 ratings
Rate
loading...
Magazine subscription – Get a cocktail kit & exclusive class when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Infuse traditional rice pudding with lemon curd and rhubarb for a zesty yet comforting dessert. It's a real treat on a cold day

  • Gluten-free
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal358
fat16g
saturates10g
carbs47g
sugars33g
fibre1g
protein7g
salt0.2g
Advertisement

Ingredients

Method

  • STEP 1

    Put the pudding rice in a pan with the milk and caster sugar and bring to the boil. Reduce the heat and simmer for 40-45 mins, or until the rice is tender, stirring often to ensure it doesn’t catch on the bottom.

  • STEP 2

    Meanwhile, cut the rhubarb into 3cm pieces and put in a pan with the caster sugar, stem ginger and the syrup. Bring to a simmer and cook for 7-10 mins, or until the rhubarb is soft but still holds its shape.

  • STEP 3

    Stir the double cream and lemon curd through the rice pudding, then top with some of the poached rhubarb.

Goes well with

Recipe from Good Food magazine, April 2020

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.4 ratings
Advertisement
Advertisement
Advertisement

Sponsored content