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White Chocolate and Vanilla Creamed Rice Pudding with a Rhubarb Compote<

White Chocolate and Vanilla Creamed Rice Pudding with a Rhubarb Compote

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No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
For the rhubarb compote:

Top and tail the rhubarb stems, wash and slice at an angle into 1?? lengths. Place the rhubarb, golden caster sugar, cassis, and orange juice in a medium saucepan and stir over a moderate heat. Bring to simmering point and stir again. Bring back to the boil, then mix the corn flour with the water, add to the rhubarb and stir gently. Cook for a further 2 minutes or until the rhubarb is tender, then remove from the heat and leave to cool.

Do not stir the rhubarb once cooked as this will affect the texture.
Refrigerate once cool.

For the rice pudding:

Pre heat the oven to 160?C.

Melt the butter in a medium saucepan over a moderate heat. Add the sugar and rice and stir for 5-6 minutes. Add the vanilla bean and seeds, milk, cream and salt and bring to the boil.

Once the rice mixture comes to the boil, take off the heat and remove the vanilla bean. Gently stir in the white chocolate, stirring until the chocolate has melted.

Pour the mixture into a medium size ovenproof dish and cover with baking parchment or foil.

Place the dish into a large roasting tray and pour enough hot water in to come halfway up the side of the dish. Place in the oven and bake for 1 hour, stirring every 15-20 minutes - this will stop the rice sticking to the bottom of the ovenproof dish.

Once cooked, remove from the oven and allow to cool, stirring occasionally. Refrigerate once cool.

To serve:

Either serve the pudding and compote straight from the fridge, or leave to warm up to room temperature prior to serving.
Rice Pudding:
60g caster sugar
200g Menier white chocolate, finely chopped
60g unsalted butter
175g short grain rice
500ml milk
500ml whipping cream
1 vanilla bean, split and seeds scraped
Pinch of salt

Rhubarb Compote:
700g rhubarb
100g golden caster sugar
40ml cassis
Juice of 1 orange
2 tbsp water
2 tbsp cornflour

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