Rosewater Rice Pudding with Rhubarb and Cardamom Compote

by Samuel & Samantha Clark from Moro Easy

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

Samuel & Samantha Clark

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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Moro Easy

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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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Moro Easy

A celebration of Spanish and North African flavours, Moro Easy takes its cue from the laid-back approach to cooking that underpins each of these cuisines, leaving the hard work to simple, seasonal produce and simplified but impactful flavour pairings. Starting as it means to go on with a chapter of delicious morsels on toast (think slow-cooked minty courgettes with a sliver of nutty jamón and a generous drizzle of olive oil), Moro Easy moves on to recipes for egg and dairy-based dishes, simple salads, easy vegetables, rice, grains and pulses, fish, meat, one-pot recipes and simple desserts. At once simple and stylish, this versatile collection of 120 sun-soaked recipes not only promises ideas for quick lunches and simple suppers but can be relied on for plenty of inspiration for your next dinner party menu too.

Available to download for 99p. UK customers only.