Rice and Quinoa Pudding with Vanilla and Poached Rhubarb

by

post-ricepuddingrhubarb_144Serves: 2

What You’ll Need:

  • 100ml milk
  • 150ml double cream
  • 1 vanilla pod, split and seeds scraped out
  • 100g of light brown muscovado sugar
  • 1 pouch of Merchant Gourmet British Quinoa and Wholegrain Rice

For the Poached Rhubarb;

  • 400g rhubarb
  • 150g caster sugar

What To Do:

  • Firstly, make the rhubarb compote. Simply cut the rhubarb into 1 inch pieces and pop in a saucepan along with the caster sugar.
  • Bring to the boil, then turn down and simmer for about 6/8 minutes until the sugar has dissolved and the rhubarb is the desired consistency: softened whilst still retaining its shape
  • In a different pan, add the pouch of Quinoa and Wholegrain Rice to the cream, milk, vanilla and light brown sugar
  • Bring to the boil, then turn down and simmer for 10 minutes until it’s reached a thick and creamy consistency. Remember, the quinoa and wholegrain rice mix is pre-cooked, so you’re simply looking for the liquid to reach your preferred consistency.
  • Finally, serve a generous dollop of the rice pudding mix with a dollop of the poached rhubarb.

Credit: Recipe created by Sophie Michell for Merchant Gourmet.

Please comment