Lemon and rhubarb rice pudding

Lemon and rhubarb rice pudding is the ultimate comfort food for all.

Photo of Lemon and rhubarb rice pudding

Ingredients:

  • 100 g Sunwhite Medium Grain Rice

  • 1 l Milk

  • 50 g Caster Sugar

  • 1 ball Stem Ginger In Syrup (chopped)

  • 100 ml Double Cream

  • 3 tbsp Lemon Curd

Method

  • Put the rice in a pan with the milk and caster sugar and bring to the boil. Reduce the heat and simmer for 40-45 mins, or until the rice is tender, stirring often to ensure it doesn’t catch on the bottom.

  • Meanwhile, cut the rhubarb into 3cm pieces and put in a pan with the caster sugar, stem ginger and the syrup. Bring to a simmer and cook for 7-10 mins, or until the rhubarb is soft but still holds its shape.

  • Stir the double cream and lemon curd through the rice pudding, then top with some of the poached rhubarb.

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

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