- 200g/7oz pudding rice
- 1.2 litres/2 pints of milk
- 1 vanilla pod, halved
- 200g/7oz caster sugar
- 100g/3½oz clotted cream
- 100g/3½oz butter
- 750g/1½lb rhubarb, washed and chopped
- 100g/3½oz sugar
- 1 vanilla pod, halved
- For the rice pudding, bring a pan of water to the boil. Place the pudding rice into the pan and cook for three minutes before draining and rinsing with cold water.
- Place the rice, milk, vanilla pod and sugar into a clean pan and bring to the boil. Simmer for 30 minutes, stirring occasionally.
- Once the rice is cooked, stir in the clotted cream and leave to cool.
- For the rhubarb compôte, melt the butter in a stainless steel pan before adding the chopped rhubarb, sugar and vanilla pod. Gently cook the rhubarb to a purée, stirring occasionally.
- Remove the vanilla pod from the purée, scraping the remaining vanilla seeds into the rhubarb before placing the purée into a blender. Blend the mix thoroughly before passing through a fine sieve. Return the purée to a pan and keep warm.
- To serve, place a large spoon of the rice pudding into the middle of a large bowl. Make a well in the middle of the rice and spoon in some of the rhubarb compôte.