Ingredients

• 200g/7oz pudding rice
• 1.2 litres/2 pints of milk
• 1 vanilla pod
• halved
• 200g/7oz caster sugar
• 100g/3½oz clotted cream
• 100g/3½oz butter
• 750g/1½lb rhubarb
• washed and chopped
• 100g/3½oz sugar
• 1 vanilla pod
• halved

Directions

• For the rice pudding
• bring a pan of water to the boil. Place the pudding rice into the pan and cook for three minutes before draining and rinsing with cold water.
• Place the rice
• milk
• vanilla pod and sugar into a clean pan and bring to the boil. Simmer for 30 minutes
• stirring occasionally.
• Once the rice is cooked
• stir in the clotted cream and leave to cool.
• For the rhubarb compôte
• melt the butter in a stainless steel pan before adding the chopped rhubarb
• sugar and vanilla pod. Gently cook the rhubarb to a purée
• stirring occasionally.
• Remove the vanilla pod from the purée
• scraping the remaining vanilla seeds into the rhubarb before placing the purée into a blender. Blend the mix thoroughly before passing through a fine sieve. Return the purée to a pan and keep warm.
• To serve
• place a large spoon of the rice pudding into the middle of a large bowl. Make a well in the middle of the rice and spoon in some of the rhubarb compôte.