Recipe Details
Title Rice Pudding with Roast Rhubarb & Tarragon
Author Delia Smith
Portions 6
Created 16th February 2015 08:35 am
Last Updated 03rd June 2015 07:09 am
Weight (Per Portion)

One portion of this dish weighs approximately 277.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Rice, pudding, raw100 Gram
Milk, full fat, average700 Millilitre
Orange, peel0.5 Medium
Cinnamon, stick1 Unit
Cream, fresh, double100 Millilitre
Sugar, icing30 Gram
Yoghurt, Greek, organic100 Gram
Rhubarb530 Gram
Sugar, caster50 Gram
Tarragon, fresh6 Gram
Bay leaf, dried6 Unit
Vanilla pod1 Unit
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 262
Protein 12.85%
Other Carbohydrate 1.40%
Sugar 25.13%
Fat Saturated 47.93%
Fat Unsaturated 8.92%
Fiber 6.32%
Sodium 3.13%
Salt 3.63%
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Recipe Method
1. Heat the oven to 150c/300F/gas mark 2. Put the rice, milk, orange skin and cinnamon in a high-sided 20cm x 30cm baking tray. Bake for 70 minutes, stirring after 20 minutes, until the rice has absorbed most of the milk and is cooked through but still holds its shape. 2. Leave to cool, then scrape off and discard the skin. fish out and discard the orange skin and cinnamon. Transfer to a bowl, cover and refrigerate. 3. Put the cream and icing sugar a a bowl and whisk until the cream thickens and holds its shape. Fold into the rice, then fold in the yoghurt and return to the fridge. 4. Turn up the oven to 230c/450F/gas mark 8. Toss the rhubarb which is cut into 5cm pieces in a high-sided 20cm x 30cm baking tray with the sugar, tarragon sprigs, bay leaves, which are torn, vanilla pod and seeds. Roast for 15-20 minutes, until the rhubarb is soft. Set aside to cool, then discard the herbs; save the vanilla pod, which can be dried and reused. 5. Divide the rice pudding between six bowls, top with a generous spoonful of rhubarb and finish off with a sprinkling of chopped tarragon.
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