1. For the rhubarb compote, put the orange juice, zest and sugar into a small pan and bring to the boil. Add the rhubarb and simmer gently for 5-7 minutes until just tender (it should still hold its shape).

2. Sieve the syrup, and place the rhubarb to one side. Return the syrup to the pan and boil until reduced slightly. Pour this back over the rhubarb and keep warm.

3. For the rice pudding, put the milk, cream, sugar and rice into a pan, bring to a gentle simmer.

4. Score the vanilla pod lengthways, scrape the seeds out, and add both seeds and pod to the pan.

5. Cook for 25-30 minutes, stirring regularly, making sure the mixture isn’t sticking to the bottom of the pan. Once cooked the rice should be tender and the mixture thick and creamy. Remove from the heat, and leave covered for 5-10 minutes.

6. Divide the warm rice pudding among bowls and serve topped with the rhubarb compote.

Recipe & Photography By Anna Pettigrew

About the author

Anna Pettigrew

Anna Cairns Pettigrew is a photographer, cook and recipe developer and a lover of all things organic. She can usually be found either gardening or cooking up a storm. She lives in the Scottish countryside with her husband, 2 children, 1 dog and 8 chickens!

Advert
Enjoy more Kitchen Garden Magazine reading every month. Click here to subscribe.