Vanilla rice pudding, poached rhubarb and almond crumb
500ml whole milk 500ml double cream 5g vanilla bean paste 220g caster sugar 180g pudding rice 200ml water
2 vanilla pods, halved lengthways
10g fresh ginger, finely chopped dash of grenadine
1 rhubarb stalk, cut into
200g ground almonds
40g brown sugar
110g butter 30 x 20cm baking tray parchment paper
Preheat the oven to 150°C/130°C fan/gas mark 2. In a large saucepan, combine the milk, double cream, vanilla bean paste and 120g of the caster sugar, and slowly bring to the boil, stirring until the sugar has dissolved. Remove from the heat and allow to infuse for approximately ½ hr. Pour the cooled mixture through a fine sieve and return to the pan. Bring to a simmer, then add the rice and allow to simmer slowly for ¾-1 hr until the rice is tender, stirring frequently.
In the meantime, to make the poached rhubarb, add the water, remaining caster sugar, vanilla pods, fresh ginger and grenadine to a saucepan set over a medium heat. Once the sugar has dissolved and the ginger softens, bring to a simmer and add the rhubarb. Heat for 2-4 mins until soft. Remove the rhubarb from the syrup, then reduce the liquid to make a thick glaze. Remove the vanilla pods and set both aside.
In a separate saucepan, combine the ground almonds, brown sugar and 50g of the butter, and place over a low heat until the butter has melted. Line the baking tray with the paper and spread the mix over, and bake for 15 mins until golden brown. Allow to cool, then break up into crumbs.
When the rice is cooked, take off the heat and let it sit until most of the liquid has been absorbed, then fold in the remaining butter. The rice can be covered with cling film to prevent skin forming on top of the pudding.
When ready to serve, separate the warm rice pudding into 6 serving bowls, spoon over the poached rhubarb and drizzle with the glaze. Finish with a dusting of almond crumb, either on top or scattered around the dish. ▯ Words: Holly Duerden ▯ Photography: The Bell in Ticehurst