Tuesday, June 9, 2015

Food - Recipe - White Chocolate Rice Pudding with Rhubarb and Orange Compote

White Chocolate Rice Pudding with Rhubarb and Orange Compote

Hi everyone, I have been so busy with work and Guides, I recently was awarded my 5 years voluntary service award, so to celebrate, and I also got some of the young Rhubarb stalks my dad was going to put them in the compost heap - so wasteful plus he also peels them! So I put them to good use in this rice pudding as a treat!

Prep time:  3
Cook time: 
Total time:
Makes: 1


Ingredients

• 125ml Almond Milk 
• 15g Caster sugar to taste 
• 25g Short Grain Pudding Rice 
• 25g White Chocolate, broken into small pieces

For the compote 

• 1 large Orange 
• 1/2 large Lemon 
• 25g Caster Sugar 
• 150g Rhubarb (trimmed weight), wiped clean, then cut into 2.5cm pieces 

Equipment

  • 2 Saucepans
  • 2 Wooden spoons

Method

  1. For the rhubarb and orange compote, grate the zest of the orange and the lemon, and then squeeze out the juice from ½ of the orange and the whole of the lemon
  2.  Peel the left over half of the orange and chop up the remaining fruit
  3.  Put the orange and lemon juice, sugar and citrus zest into a shallow pan and bring to the boil. Add the rhubarb and the orange and simmer gently for 5-7 minutes until it’s just tender – it should still be holding its shape
  4. For the rice pudding, put the milk, sugar and rice into a pan, bring to the boil and leave to simmer for 25-30 minutes, stirring regularly and making sure it’s not catching on the base of the pan, until the rice is tender and the mixture is thick and creamy
  5. Remove from the heat and stir in the white chocolate. Cover the pan and leave to rest for 5-10 minutes. Divide the warm rice pudding among bowls and serve topped with the rhubarb compote
Adapted from This Recipe

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