Creamy rice pudding with compote of Yorkshire rhubarb and clove cream

INGREDIENTS

(serves 10-12)

For the rice pudding
600g milk
600g cream
Vanilla pod
Salt
100g sugar
100g rice
4 egg yolks

For the rhubarb compote
1kg rhubarb, cut into short batons
About 400g caster sugar
For the clove cream (about four portions)
2 cloves
15g caster sugar
5tbs whipping cream

METHOD

Put 500g of cream and 600g of milk into a heavy pan. Add one-third of a vanilla pod. Add a pinch of salt, then add 100g of sugar. Put on heat.

Wash rice and sprinkle into pan. Stir till bubbling and simmer for 20 minutes, stirring occasionally.

Mix egg yolks with remaining 100g of cream. Add yolks and cream to pan. When you see one bubble, remove from heat and transfer it into a cold bowl. Stir occasionally until cool.

For the rhubarb, peel any stringy edges. Cook down with caster sugar in a ratio of 10 parts rhubarb to four parts sugar.

For the clove cream, crush cloves with sugar then sieve into whipping cream and whisk until soft peaks. Use sparingly.

Chris Bradley

Photo © Rob Whitrow