Feed your appetite for cooking with Penguin’s expert authors
Rosewater Rice Pudding with Rhubarb and Cardamom Compote
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
Buy From
Introduction from Samuel & Samantha Clark
Rice pudding gently perfumed with rosewater is wonderful and perfect with the sharpness of the rhubarb compote.
Ingredients
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.
You might also like
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.