Vanilla and Orange Rice Pudding Recipe

Vanilla and Orange Rice Pudding served with Rhubarb Compote (Serves 4)

 A Great British classic. With forced rhubarb bang in season too, this makes this dish a wonderful winter warmer...







Ingredients: 250g Pudding Rice
                           1 Vanilla Pod (Halved, scrape the seeds out)
                           Zest of 1 Orange
                           1 Litre Full-Fat Milk
                           150ml Double Cream
                           200g Caster Sugar
                           2 Sticks of Rhubarb
                           2 Tablespoons of Grenadine
       
Methods:

1. In a medium/large based saucepan add the pudding rice, halved vanilla pods and seeds, orange zest, full-fat milk and 150g of the caster sugar and cook at a low/medium heat.

2. Stir occasionally, making sure the rice does not catch to the bottom of the pan.

3. Meanwhile roughly chop the rhubarb, and place in a pan with the grenadine and 50g sugar. Simmer on a low heat, to avoid the rhubarb overcooking.

4. Once the rice is cooked add the double cream for extra richness. 

5. Cook the rhubarb until tender (if you can push a knife through, the rhubarb is cooked).

6. Serve the rice pudding piping hot with rhubarb compote on top.