Rhubarb Rice Pudding Recipe
Rhubarb Rice Pudding with almond flakes and caramelized orange peel. Served by JKS Restaurant's Chef Team of the Year 2020 using Tilda Fragrant Jasmine Rice. Perfect for special occasions!
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
- Spice grinder
- Kitchen scale
- Saucepan
- Pot
- Stove
- Oven
- Baking sheet
- Fine-mesh sieve
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Peeler
- Wooden spoon
- Measuring spoon
- Measuring cup
- Spoon
- Tongs
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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