Method
Ingredients
Ingredients
Rice Pudding
- 150g Tilda Fragrant Jasmine Rice
- 1 litre whole milk
- 150g caster sugar
- 200ml double cream
- ½ tsp cardamom powder
Rhubarb Compote
- 600g rhubarb, washed and cut into 2” long chunks
- 125g sugar
- 150ml water
- 1 vanilla pod
- 4 green cardamom pods, seeded and ground finely
- 1 tsp cinnamon
Orange Skin
- 2 oranges
- 100ml orange juice
- 50g sugar
- 100ml water
Almond Flakes
- 40g almond flakes
- 2 tsp icing sugar
Method
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Wash the rice in warm running water until clean and soak in a bowl for 15 minutes.
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Drain the rice.
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Bring a pot of milk to the boil, then add rice and cook until it is tender.
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Add the double cream and caster sugar and stir through.
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Remove from the heat and allow to cool.
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Finally, add the cardamom powder and mix well.
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Put the sugar into a sauce pan along with water, green cardamom, vanilla and cinnamon and bring to the boil.
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Cooked until half of the water has evaporated.
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Add the rhubarb and cook until soft.
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Remove from the heat and allow to cool.
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Separate into two parts.
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Blitz one part to make a fine purée and set the second half aside.
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Peel the orange and julienne the skin, keep in ice water.
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Put the sugar into a saucepan with water and stir for 5 minutes, add the orange peel and cook over a medium heat until soft and caramelised.
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Remove from heat and allow to cool.
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Once cool, stir into rice pudding.
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Spread the almond flakes evenly on a baking tray and bake in a preheated oven until lightly golden.
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Remove and dust with icing sugar.
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Sprinkle over the rice pudding and enjoy!
