Rhubarb Rice Pudding


Rhubarb Rice Pudding

Sophie Dahl
This beautiful rhubarb rice pudding is deliciously creamy and packed full of fruit. And if you have access to a bumper crop, follow Mrs Beeton’s example and make some jam.

Serves 2
Preparation time: 10 minutes

Cooking time: 40 minutes

* 1 litre milk
* 150g basmati rice
* 1 cinnamon stick
* 80g agave syrup or honey
* 1 tsp of orange flower water

For the rhubarb:
* 350g rhubarb, cut into 2.5cm/1 inch lengths
* 125ml/1/2 cup of water
* 1 star anise
* 1 tsp of rosewater
* 2 tbsp of agave syrup or honey

First make the rice pudding. Pour the milk and rice into a medium sized saucepan, add the cinnamon stick, bring to the boil, and then simmer on a very low heat, stirring frequently, for around 30 minutes. At this point, stir in the agave or honey and the orange flower water and cook for another five to ten minutes, adding more milk if it starts looking dry.

2. In a separate heavy-bottomed pan, place the rhubarb, water, star anise, rosewater and agave or honey. Bring to the boil and simmer on low for about 10 minutes, turning once or twice, until you have a lovely tender pink softness. Plate the rice pudding and swirl the rhubarb through.

Photography by Jan Baldwin

Sophie Dahl

Sophie Dahl began her career as a fashion model. In 2003 she wrote 'The Man With The Dancing Eyes', followed by a novel in 2007, 'Playing With The Grownups'. She has written for US Vogue, Harpers Bazaar, The Observer, The Guardian and The Times and served as a Orange Prize For Fiction judge. A devoted home cook, she wrote 'Miss Dahl's Voluptuous Delights', in 2009 before writing/presenting 'The Delicious Miss Dahl' for BBC2. In 2011 she wrote and presented a BBC2 documentary about Isabella Beeton, shortly after 'From Season To Season' was published. In 2013 Dahl designed and modelled a capsule collection for Brora. Dahl lives in the English countryside with her husband and two daughters.

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