Rice pudding with rhubarb compôte recipe
 Clotted cream, vanilla and a rhubarb compôte take this classic rice pudding to another level. 200g/7oz pudding rice1.2 litres/2 pints of milk1 vanilla pod, halved 200g/7oz caster sugar100g/3½oz clotted cream 200g/7oz pudding rice 1.2 litres/2 pints of milk 1 vanilla pod, halved 200g/7oz caster sugar 100g/3½oz clotted cream 100g/3½oz butter750g/1½lb rhubarb, washed and chopped100g/3½oz sugar1 vanilla pod, halved 100g/3½oz butter 750g/1½lb rhubarb, washed and chopped 100g/3½oz sugar 1 vanilla pod, halved Method For the rice pudding, bring a pan of water to the boil. Place the pudding rice into the pan and cook for three minutes before draining and rinsing with cold water.Place the rice, milk, vanilla pod and sugar into a clean pan and bring to the boil. Simmer for 30 minutes, stirring occasionally.Once the rice is cooked, stir in the clotted cream and leave to cool. For the rhubarb compôte, melt the butter in a stainless steel pan before adding the chopped rhubarb, sugar and vanilla pod. Gently cook the rhubarb to a purée, stirring occasionally.Remove the vanilla pod from the purée, scraping the remaining vanilla seeds into the rhubarb before placing the purée into a blender. Blend the mix thoroughly before passing through a fine sieve. Return the purée to a pan and keep warm.To serve, place a large spoon of the rice pudding into the middle of a large bowl. Make a well in the middle of the rice and spoon in some of the rhubarb compôte. For the rice pudding, bring a pan of water to the boil. Place the pudding rice into the pan and cook for three minutes before draining and rinsing with cold water. For the rice pudding, bring a pan of water to the boil. Place the pudding rice into the pan and cook for three minutes before draining and rinsing with cold water. Place the rice, milk, vanilla pod and sugar into a clean pan and bring to the boil. Simmer for 30 minutes, stirring occasionally. Place the rice, milk, vanilla pod and sugar into a clean pan and bring to the boil. Simmer for 30 minutes, stirring occasionally. Once the rice is cooked, stir in the clotted cream and leave to cool. Once the rice is cooked, stir in the clotted cream and leave to cool. For the rhubarb compôte, melt the butter in a stainless steel pan before adding the chopped rhubarb, sugar and vanilla pod. Gently cook the rhubarb to a purée, stirring occasionally. For the rhubarb compôte, melt the butter in a stainless steel pan before adding the chopped rhubarb, sugar and vanilla pod. Gently cook the rhubarb to a purée, stirring occasionally. Remove the vanilla pod from the purée, scraping the remaining vanilla seeds into the rhubarb before placing the purée into a blender. Blend the mix thoroughly before passing through a fine sieve. Return the purée to a pan and keep warm. Remove the vanilla pod from the purée, scraping the remaining vanilla seeds into the rhubarb before placing the purée into a blender. Blend the mix thoroughly before passing through a fine sieve. Return the purée to a pan and keep warm. To serve, place a large spoon of the rice pudding into the middle of a large bowl. Make a well in the middle of the rice and spoon in some of the rhubarb compôte. To serve, place a large spoon of the rice pudding into the middle of a large bowl. Make a well in the middle of the rice and spoon in some of the rhubarb compôte.