Lemon rice cream

INGREDIENTS SERVES 6

50g round grained pudding rice 750mls full fat milk 75g caster sugar 1 vanilla pod, sliced in half lengthways.

Finely grated rind of two lemons. 450mls double cream, whipped, but not too stiffly.

DIRECTIONS

Put the rice, sugar and milk and split vanilla pod into a saucepan over moderate heat.

Stir from time to time, and cook gently till the milk is slowly absorbed by the rice, which tenderises as it cooks. This should take about 45 minutes and cannot be hurried. Tip the contents of the pan into a bowl, and leave to cool. Lift out the vanilla pod out and scrape the contents, the tiny sticky seeds, back into the rice.

Discard the vanilla pod.

Wash and dry the lemons before finely grating their entire rinds into the rice.

Lastly, fold the whipped cream into the lemony vanilla rice, and scrape the rice into a serving bowl, or if you prefer, divide between individual glasses.

For the rhubarb and orange compote:

1 kg rhubarb, weighed when the stalks are trimmed at either end and chopped.

120g soft brown sugar

Finely grated rind of two oranges plus their juice.

DIRECTIONS

Put the chunks of rhubarb into an ovenproof dish with the soft brown sugar.

Wash and dry the oranges, then finely grate the rinds. Add the rinds and juice to the dish.

Cover the dish with baking parchment and bake in a moderate oven – 180C/160C Fan/350F/Gas Mark 4 for 2530 minutes.

Remove from the oven and allow to cool.

Serve along with the lemon rice cream.