Creamy rice pudding with rhubarb and cardamom
Creamy rice pudding is a great spring dessert that can be served hot or cold. This variation is topped with stewed rhubarb
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Cooking tools:
- Saucepan
- Stove
- Wooden spoon
- Measuring spoon
- Serving bowl
Ingredients
- 200g carnaroli rice
- 1 fresh bay leaf
- 1 vanilla bean, seeds scraped
- 3 strips lemon peel
- 80g caster sugar
- 1.2 litres full-cream milk, plus extra as needed
- 200ml pure cream
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