Name: Jersey Rice Pudding with Rhubarb
Yield: Serves 6
Cuisine: British
Ingredients: 500 ml thick Jersey or double cream; 120 g caster sugar; ½ vanilla pod; 70-90 g caster sugar, to taste; 1-1.5 litres Jersey milk; 100 g good-quality short-grain pudding rice; 300-400 g rhubarb, trimmed and washed

Preparation info

Serves
6

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

A good rice pudding relies on the use of quality ingredients and careful cooking. You can serve this with whatever fruits happen to be in season. A compote of plums and autumn berries, spiced with a little cinnamon, is delicious. Or you could simply top the pudding with a dollop of strawberry jam if you prefer.

Ingredients

1-1.5 litres Jersey milk
70-90 g caster sugar, to taste
½

Method

Pour 1 litre milk into a heavy-based saucepan and add 70g of the sugar. Split the vanilla pod lengthways, scrape out the seeds with the tip of a knife and add them to the milk along with the empty pod. Bring the milk to the boil, stirring to dissolve the sugar, then add the rice.

Simmer ver

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Jersey Rice Pudding with Rhubarb

Ingredients

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