Wednesday, 17 February 2010

Baked Rice Pudding with Roast Rhubarb

A great pudding for the cold wet days of February when the forced rhubarb is in season.

For the rice pudding

120ml pudding rice
1 x 410 g tin evaporated milk
1 pint whole milk
40g sugar
1 whole nutmeg
25g butter
2 tbsp double cream (optional)

Pre-heat the oven to 150C/ 300F/ gas 2

Mix the evaporated milk and whole milk together.  Place the rice and sugar in a large oven proof dish, pour in the milk and stir, grate the nutmeg over the top and dot with little knobs of butter.

Bake in the oven for 2 hours.  Give it a stir after the first 30 minutes and again after the next 30 minutes.

Serve warm with roast rhubarb and a drizzle of cream.

Roast Rhubarb

500g rhubarb, trimmed, washed and halved
100g sugar
1 large orange, juice only

Lay the rhubarb in an oven-proof dish, sprinkle on the sugar and pour over the orange juice.  Roast for 25 minutes (less for thinner stalks) until the rhubarb is tender.  This can be done at the same  temperature  while the rice pudding is cooking.

Serve warm with the rice pudding.

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