Easy
Vegetarian

Rhubarb Crumble rice pudding

Author: Jonathan Cheung

Easy to make ahead and the flavours scream summer!

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[Total: 9 Average: 5]
Cooking 1 Hr
Servings Serves 4-6
Product Kimora Limited Edition

Ingredients

The pudding



Rhubarb compote



Crumble topping





Preparation

Step 1

Place the milk, rice and sugar in a heavy bottomed pot on medium heat and bring to a simmer. Cook 45-55 minutes on medium-low, stirring occasionally so bottom doesn’t scorch, until it reduces by about half.

Step 2

When thickened, remove from the heat, let it cool. Taste for sweetness and adjust if you wish. Pour into a bowl or 4-6 individual cups you will serve from – you can serve warm or cover and refrigerate.

Step 3

While the pudding is cooking you can prepare the Rhubarb compote and Crumble topping.

Step 4

Add the rhubarb, sugar and ginger to a small pot. Over medium heat, cover, and bring to a simmer. Cook for 5 minutes at a simmer until the rhubarb has softened but still keeps its shape. Set aside to cool.

Step 5

For the Crumble – Preheat the oven to 375F. In a bowl mix all the ingredients and bring it together with your fingers or a fork. When fully mixed spread it on a lined baking sheet and bake for 15-20 minutes, until browned and crispy. Remove and cool.

Step 6

To Serve, spoon a generous portion of the rhubarb compote on top of the pudding, followed by a generous portion of the crumble mixture.

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