Saffron rice pudding with roast rhubarb recipe
Saffron rice pudding with roast rhubarb and pistachio praline This decadent vanilla rice pudding is enriched with egg yolks and saffron. Served with tangy rhubarb and crunchy praline. 15g/½oz unsalted butter85g/3oz caster sugarpinch sea salt flakes1 tsp vanilla bean paste or 1 vanilla pod, split lengthways and seeds scraped110g/4oz pudding rice400ml/14fl oz double cream600ml/20fl oz full-fat milk, plus 2 tbsp for the saffronlarge pinch saffron strands2 free-range egg yolks 15g/½oz unsalted butter 85g/3oz caster sugar pinch sea salt flakes 1 tsp vanilla bean paste or 1 vanilla pod, split lengthways and seeds scraped 110g/4oz pudding rice 400ml/14fl oz double cream 600ml/20fl oz full-fat milk, plus 2 tbsp for the saffron large pinch saffron strands 2 free-range egg yolks 200g/7oz forced rhubarb, chopped into 2.5–5cm/1–2in pieces30g/1oz golden caster sugar 200g/7oz forced rhubarb, chopped into 2.5–5cm/1–2in pieces 30g/1oz golden caster sugar 30g/1oz caster sugar50g/1¾oz shelled pistachio nuts, roasted 30g/1oz caster sugar 50g/1¾oz shelled pistachio nuts, roasted Method To make the rice pudding, melt the butter in an ovenproof casserole or saucepan over a medium heat. When the butter starts to sizzle, stir in the sugar, salt and vanilla.When the sugar dissolves, pour in the rice and stir well. Pour in 300ml/10fl oz of the cream and 600ml/20fl oz of the milk. Stir over a medium-low heat for 30 minutes – you don’t need to stir religiously, just occasionally to prevent it sticking. Preheat the oven to 150C/130C Fan/Gas 2.When the rice floats to the top, pop the lid on and transfer to the oven. Stir every 20 minutes until the rice is cooked – typically this will take around 1 to 1 and a quarter hours. Remove from the oven. Gently pound the saffron with a pestle and mortar, stir in the remaining 2 tablespoons milk and set aside for 5 minutes. Stir together the egg yolks and saffron milk in a bowl, then stir this through the rice pudding. Pour in the remaining cream, stir well then set aside for 5 minutes. Meanwhile, to make the rhubarb, toss the rhubarb and sugar together in a large bowl and set aside for 20 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Roast the rhubarb mixture on a baking tray for 12–15 minutes or until it turns slightly tender. Leave to cool. To make the praline, line a baking tray with baking paper. Heat 1 tablespoon water and the sugar together in a small deep saucepan until bubbling. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Tip in the pistachios and stir continuously over a medium heat until the sugar turns from white to caramel. Tip onto the baking tray and leave to cool. Once cooled chop into small pieces.Serve the rice pudding with the roast rhubarb and pistachio praline pieces. To make the rice pudding, melt the butter in an ovenproof casserole or saucepan over a medium heat. When the butter starts to sizzle, stir in the sugar, salt and vanilla. To make the rice pudding, melt the butter in an ovenproof casserole or saucepan over a medium heat. When the butter starts to sizzle, stir in the sugar, salt and vanilla. When the sugar dissolves, pour in the rice and stir well. Pour in 300ml/10fl oz of the cream and 600ml/20fl oz of the milk. Stir over a medium-low heat for 30 minutes – you don’t need to stir religiously, just occasionally to prevent it sticking. When the sugar dissolves, pour in the rice and stir well. Pour in 300ml/10fl oz of the cream and 600ml/20fl oz of the milk. Stir over a medium-low heat for 30 minutes – you don’t need to stir religiously, just occasionally to prevent it sticking. Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. When the rice floats to the top, pop the lid on and transfer to the oven. Stir every 20 minutes until the rice is cooked – typically this will take around 1 to 1 and a quarter hours. Remove from the oven. When the rice floats to the top, pop the lid on and transfer to the oven. Stir every 20 minutes until the rice is cooked – typically this will take around 1 to 1 and a quarter hours. Remove from the oven. Gently pound the saffron with a pestle and mortar, stir in the remaining 2 tablespoons milk and set aside for 5 minutes. Gently pound the saffron with a pestle and mortar, stir in the remaining 2 tablespoons milk and set aside for 5 minutes. Stir together the egg yolks and saffron milk in a bowl, then stir this through the rice pudding. Pour in the remaining cream, stir well then set aside for 5 minutes. Stir together the egg yolks and saffron milk in a bowl, then stir this through the rice pudding. Pour in the remaining cream, stir well then set aside for 5 minutes. Meanwhile, to make the rhubarb, toss the rhubarb and sugar together in a large bowl and set aside for 20 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Meanwhile, to make the rhubarb, toss the rhubarb and sugar together in a large bowl and set aside for 20 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Roast the rhubarb mixture on a baking tray for 12–15 minutes or until it turns slightly tender. Leave to cool. Roast the rhubarb mixture on a baking tray for 12–15 minutes or until it turns slightly tender. Leave to cool. To make the praline, line a baking tray with baking paper. Heat 1 tablespoon water and the sugar together in a small deep saucepan until bubbling. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Tip in the pistachios and stir continuously over a medium heat until the sugar turns from white to caramel. To make the praline, line a baking tray with baking paper. Heat 1 tablespoon water and the sugar together in a small deep saucepan until bubbling. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Tip in the pistachios and stir continuously over a medium heat until the sugar turns from white to caramel. Tip onto the baking tray and leave to cool. Once cooled chop into small pieces. Tip onto the baking tray and leave to cool. Once cooled chop into small pieces. Serve the rice pudding with the roast rhubarb and pistachio praline pieces. Serve the rice pudding with the roast rhubarb and pistachio praline pieces.