glenisk-style rice pudding with vanilla rhubarb
ingredients
8
count
nutrition
456
calories
total time
100
mins
serves
6
servings
method
ingredients
ingredients
- 600ml Glenisk Organic Milk
- 450ml Glenisk Organic Cream
- Zest of 1 unwaxed lemon
- 1 vanilla pod, split
- 25g caster sugar
- 100g short-grain pudding rice
- 25g butter
- 500g rhubarb
- 100g caster sugar
method
- Heat the oven to 140°C/ 275°F/ Gas Mark 1
- Put the milk, cream, zest and vanilla pod in a saucepan
- Gently bring to simmer, then stir in the caster sugar and rice
- Transfer mixture to a shallow ovenproof dish and dot the butter on top
- Bake for 30 minutes
- Take it out and stir well
- Put back into the oven and cook for 1 hour more, until the pudding is soft and creamy, and a golden skin has formed on top.
- Take it out of the oven and allow to cool.
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