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
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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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