Moro Rice Pudding & Rhubarb Recipe | Easy Dessert
This simple and comforting rice pudding is flavoured with a touch of rosewater and is topped with a rhubarb compote and pistachio.
Ingredients
- butter, for greasing
- 100g pudding rice
- 70g caster sugar
- 2 tsp rosewater
- zest of 1 lemon
- 1 ltr whole milk
- 2 tbsp finely ground pistachios
- 400g rhubarb, trimmed and cut into 2–3cm chunks, depending on thickness
- 100g caster sugar
- 5 cardamom pods, seeds finely ground
- 50ml water
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