Rhubarb, orange almond rice pudding
( SERVES 6 )
6
22/4/2011
Whip this little number up when entertaining.
Ingredients
| 3 cups | Milk |
| ¼ cup | Sugar |
| 1 Tbsp | Orange rind, finely grated |
| 1 tsp | Vanilla extract |
| 1 cup | Cream, whipped |
| ½ cup | Arborio rice |
| ½ cup | Natural yoghurt, choose a thick one |
| 70 g | Sliced almonds, toasted |
| 1 cup | Rhubarb, poached |
Directions
- Bring milk to the boil with sugar, orange rind and vanilla extract. Add rice and stir until boiling.
- Reduce heat and simmer very gently for 30 minutes, stirring at times until rice is well cooked.
- Allow to cool to room temperature, then fold in whipped cream, yoghurt, almonds and poached rhubarb.
- Spoon into glass bowls and refrigerate until serving.
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