Rosewater Rice Pudding with Rhubarb and Cardamom Compote
This simple and comforting rice pudding is flavoured with a touch of rosewater and is topped with a rhubarb compote and pistachio.
From the book
Moro Easy
120 recipes for quick lunches, simple suppers, and dinner parties
A celebration of Spanish and North African flavours, with easy to follow recipes
Simple, seasonal produce and simplified but impactful flavour pairings
Introduction
Rice pudding gently perfumed with rosewater is wonderful and perfect with the sharpness of the rhubarb compote.
Ingredients
| For the rice pudding: | |
|---|---|
| butter, for greasing | |
| 100g | pudding rice |
| 70g | caster sugar |
| 2 tsp | rosewater |
| zest of 1 | lemon |
| 1 ltr | whole milk |
| 2 tbsp | finely ground pistachios |
| For the rhubarb and cardamom compote: | |
| 400g | rhubarb, trimmed and cut into 2–3cm chunks, depending on thickness |
| 100g | caster sugar |
| 5 | cardamom pods, seeds finely ground |
| 50ml | water |
Essential kit
You will need: a 25cm round baking dish.
Method
Preheat the oven to 150°C/300°F/gas 2 and generously grease a 25cm round baking dish with butter.
Mix all the rice pudding ingredients together and pour into the greased baking dish. Bake for 1 hour 45 minutes to 2 hours, until a skin has formed on top and the rice is tender.
While the rice pudding bakes, put all the compote ingredients into a medium saucepan and cook over a medium heat for 12–15 minutes, until the rhubarb is soft. Remove from the heat and set aside to cool.
Serve the compote with the rice pudding. Delicious warm or cold.
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