Lemon & rhubarb rice pudding served in a bowl

Lemon & rhubarb rice pudding

  • Rating: 4 out of 5.3 ratings
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  • 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
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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

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    Rating: 4 out of 5.3 ratings
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