Clotted Cream Rice Pudding with Rhubarb Compote
Get your rice pudding right every time with this masterclass Clotted Cream Rice Pudding with Rhubarb Compote recipe from James. It has a cheeky kick in the form of whiskey!
Ingredients
- 25g butter
- 150g pudding rice
- 450ml full fat milk
- 300ml double cream
- 225g clotted cream
- 1 vanilla pod
- 100g caster sugar
- Fresh nutmeg, grated
For the rhubarb compote:
- 6 sticks of rhubarb
- 100g caster sugar
- 2 orange juice and zest
- 50ml whiskey
Method
Pre heat the oven to 160°C.
Warm the milk and vanilla in a pan over a medium heat, add the sugar, double cream and rice and stir through. Add the clotted cream and, when it is thoroughly combined, pour into an ovenproof dish. Grate over a little nutmeg, then carefully put in the oven and bake for 30 minutes.
Meanwhile, slice the rhubarb into 1 cm pieces and put in a pan with the sugar, orange juice, zest and whisky and bring to the boil. Cook on a medium heat for 3 to 4 minutes.
To serve your clotted cream rice pudding with rhubarb compote, place a big spoonful of rice pudding in a bowl and top with the rhubarb compote.
Ingredients
- 25g butter
- 150g pudding rice
- 450ml full fat milk
- 300ml double cream
- 225g clotted cream
- 1 vanilla pod
- 100g caster sugar
- Fresh nutmeg, grated
For the rhubarb compote:
- 6 sticks of rhubarb
- 100g caster sugar
- 2 orange juice and zest
- 50ml whiskey
Method
Pre heat the oven to 160°C.
Warm the milk and vanilla in a pan over a medium heat, add the sugar, double cream and rice and stir through. Add the clotted cream and, when it is thoroughly combined, pour into an ovenproof dish. Grate over a little nutmeg, then carefully put in the oven and bake for 30 minutes.
Meanwhile, slice the rhubarb into 1 cm pieces and put in a pan with the sugar, orange juice, zest and whisky and bring to the boil. Cook on a medium heat for 3 to 4 minutes.
To serve your clotted cream rice pudding with rhubarb compote, place a big spoonful of rice pudding in a bowl and top with the rhubarb compote.
