Rhubarb Rice Pudding Recipe
Rhubarb Rice Pudding with Roasted Almond Flake and Caramelised Orange Peel, made using Tilda’s Fragrant Jasmine Rice.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.tilda.com.
Cooking tools:
- Blender
- Chef's knife
- Cutting board
- Pot
- Saucepan
- Baking sheet
- Mixing bowl
- Colander
- Peeler
- Measuring spoon
- Measuring cup
- Spoon
- Oven
- Stove
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
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