Riskrem (essentially rice pudding mixed with whipped cream topped with roasted rhubarb)

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August 24, 2013 by macatron

IMG_2044.JPGAt home I have a stack of recipes torn from magazines that are perfect for dipping into when I’m running short of inspiration. This recipe for ‘riskrem’ came from an old issue of delicious. and has been on my list of desserts to make for quite some time. The pudding is deceivingly rich and very luxurious as a result, but the real show-stopper is the rhubarb. Tart but sweet and the perfect accompaniment. Serves 4-6.

What you’ll need

IMG_2009.JPGFor the rice pudding
150g pudding or arborio (risotto) rice
10g butter
500ml whole milk
1 tsp vanilla extract
3 tsp caster sugar

6-8 rhubarb stalks
6 tbsp golden caster sugar
300ml double cream
1 1/2 tbsp icing sugar (caster will do if you’re short)
1 tsp vanilla extract
30g flaked almonds, toasted

What to do

Begin by making the rice pudding. Put the kettle on, then rinse the rice under cold water until the water runs clear. Transfer the rice to a saucepan, pour 300ml of boiling water over it and add the the butter and a pinch of salt. Simmer over medium heat for 10 minutes, stirring occasionally, until the water has been absorbed.

IMG_2021.JPGAdd the milk, vanilla and sugar to the pan (adding more or less sugar depending on the size of your sweet tooth). Bring to a boil, then reduce the heat and simmer for about 25 minutes until the pudding is thick and sticks to your spoon. Remove from the heat and cool completely before continuing.

In the meantime, preheat the oven to 150ºC/300ºF. Wash the rhubarb and slice into 1-2 inch pieces. Transfer to a bowl, stir in the golden caster sugar and allow to sit for 30 minutes, stirring occasionally. Spread the macerated rhubarb on a baking sheet (one with a lip to keep hold of the juices) and roast for 30 minutes. Remove from the oven and cool.

IMG_2031.JPGWhile the rhubarb’s baking, take a large bowl and gently whip the double cream and icing sugar. Break up the cooled rice pudding in the saucepan, and add this and the vanilla to the whipped cream. Gently fold together and divide amongst serving glasses or bowls.

Chill the individual servings in the fridge, and top with the rhubarb, it’s lovely juices and the toasted almonds before serving. Then enjoy!

Many thanks to delicious. for this lovely recipe.
View more great recipes from delicious. here.
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