Ginger Rice Pudding With Rhubarb & Orange Compote - Cuisine Magazine - From New Zealand to the World
In my experience, you are either a lover or loather of rice pudding, especially the baked variety complete with loads of skin. It’s perfect to cook in the oven
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.cuisine.co.nz.
Ingredients
- 25g butter
- 3 tablespoons caster sugar
- 75g (approx ⅓ cup) arborio or other risotto, short grain or sushi rice
- 750ml full fat milk
- 100ml cream
- 6 pieces crystallised ginger, finely chopped
- 1 teaspoon vanilla extract
- RHUBARB COMPOTE
- 4-5 stems rhubarb (approx 400g), cut into 3cm lengths
- 3 oranges
- 3cm-piece ginger, peeled, finely grated
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