Recipe Lemon & Rhubarb Rice Pudding

Infusez le riz au lait avec de la crème de citron et de la rhubarbe pour un dessert piquant mais réconfortant. C'est un vrai régal par temps froid

Portions : 6

INGRÉDIENTS

• 100g rice pudding
• 1L milk
• 50g caster sugar
• 250g rhubarb
• 1 ball chopped stem ginger in syrup
• 100ml double cream
• 3-4 tbsp lemon curd (Lemon curd)

PRÉPARATION

1. Place the rice pudding in a saucepan with the milk and caster sugar and bring to a boil. Reduce the heat and simmer for 40 to 45 minutes, or until the rice is tender, stirring frequently to prevent it from sticking to the bottom. Meanwhile, cut the rhubarb into 3cm pieces and place it in a saucepan with the caster sugar, stem ginger, and syrup. Bring to a boil and cook for 7 to 10 minutes, or until the rhubarb is tender but still holds its shape. Stir the double cream and lemon curd into the rice pudding, then top with some of the poached rhubarb.