Creamed Rice Pudding with Rhubarb Berry Compote #glutenfree #ricepudding

Here is another perennial favourite that seems to have been around forever. These puddings or desserts do not lose their popularity with the passing of time. They warm the tummy and soul with their goodness.

Rice Pudding

Ingredients:

3/4 cup Arborio Rice
1.5 litre Milk
1/2 cup Sugar
1/2 teaspoon Salt
2 tablespoon  Rose Water

Method:

Place the rice and milk into a saucepan.
Cook on medium heat until boiling.
Add sugar and salt, reduce to medium-low heat and cook another 35-40 minutes or until soft and creamy ( If the rice becomes too dry add extra milk.) 
*The rice pudding must be very wet and creamy after you finish cooking. Don't worry that it is too wet as it thickens as it cools. 
*Stir several times during cooking to prevent the rice sticking to the saucepan.
 Add the rose water before remove from the heat.

Rhubarb Berry Compote

Ingredients:

250g Rhubarb, washed and cut 3cm slices
1 cup Frozen Berry Mix
1/2 cup Water 
1/2 cup Sugar
Lemon Rind from half lemon

Method:

Cook rhubarb, sugar, water and lemon rind in medium heat until rhubarb soft as you like. 
*I suggest you do not over cook as the rhubarb will present more beautifully when served.
Add frozen berry mix and cook another 2 minutes.

Allow to cool.

Pistachio Praline

Ingredients:

1/2 cup Pistachio Nuts
3/4cup Sugar

Method:

In a small saucepan, melt the sugar on medium heat until golden brown colour. 
Place the pistachio nuts into the sugar carameland stir well. 
Turn out onto baking paper and let it go cold and hard.
Crush with rolling pin. 

For serve:- put some warm rice pudding on the plate, add cold rhubarb berries compote on the top or aside, add some chop pistachio parline on the dish.

Tips:

• Fresh berries, strawberries, etc can be used for this dessert.

• Make extra rhubarb berry compote and use for other desserts.  Please check our other recipes on the blog

Contact: lee.leehocklai@gmail.com