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Creamy rice pudding with compote of Yorkshire rhubarb and clove cream – by Chris Bradley

11 September 2006

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Creamy rice pudding with compote of Yorkshire rhubarb and clove cream
INGREDIENTS (serves 10-12) For the rice pudding 600g milk 600g cream Vanilla pod Salt 100g sugar 100g rice 4 egg yolks For the rhubarb compote 1kg rhubarb, cut into short batons About 400g caster sugar For the clove cream (about four portions) 2 cloves 15g caster sugar 5tbs whipping cream ### METHOD Put 500g of cream and 600g of milk into a heavy pan. Add one-third of a vanilla pod. Add a pinch of salt, then add 100g of sugar. Put on heat. Wash rice and sprinkle into pan. Stir till bubbling and simmer for 20 minutes, stirring occasionally. Mix egg yolks with remaining 100g of cream. Add yolks and cream to pan. When you see one bubble, remove from heat and transfer it into a cold bowl. Stir occasionally until cool. For the rhubarb, peel any stringy edges. Cook down with caster sugar in a ratio of 10 parts rhubarb to four parts sugar. For the clove cream, crush cloves with sugar then sieve into whipping cream and whisk until soft peaks. Use sparingly. Chris Bradley Photo © Rob Whitrow
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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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