Lemon & rhubarb rice pudding
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Lemon & rhubarb rice pudding

By Esther Clark

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

  • Prep:5 mins
    Cook:1 hrs
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 358
  • fat 16g
  • saturates 10g
  • carbs 47g
  • sugars 33g
  • fibre 1g
  • protein 7g
  • salt 0.2g

Ingredients

  • 100g pudding rice
  • 1l milk
  • 50g caster sugar
  • 250g rhubarb
  • 1 chopped ball of stem ginger in syrup
  • 100ml double cream
  • 3-4 tbsp lemon curd

Method

  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.

  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.

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

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