Clotted Cream Rice Pudding with Rhubarb Compote - James Martin Chef
Get your rice pudding right every time with this masterclass Clotted Cream Rice Pudding with Rhubarb Compote recipe from James.
Ingredients
- 25g butter
- 150g pudding rice
- 450ml full fat milk
- 300ml double cream
- 225g clotted cream
- 1 vanilla pod
- 100g caster sugar
- Fresh nutmeg, grated
- 6 sticks of rhubarb
- 2 orange juice and zest
- 50ml whiskey
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