warm white chocolate rice pudding with rhubarb & passion fruit compote

serves 4; hands-on time 30 min; simmering time 45 min

"Some brands of white chocolate are cloyingly sweet. Buy a good quality white chocolate, flavoured with a little vanilla if possible - it will make all the difference to the taste of the finished pudding. I like using Green & Black's, which is widely available."

make ahead
Make the rhubarb and passion fruit compote up to 3 days in advance and chill in the fridge, covered.

500m1 full-fat creamy milk (ideally Gold Top)
150m1 single or double cream
50-65g caster sugar to taste
100g short grain pudding rice
100g good quality white chocolate, broken into small pieces (see introduction)

for the compote
3 large oranges
1 large lemon
100g caster sugar
600g forced rhubarb (trimmed weight), wiped clean, then cut into 2.5cm pieces
4 ripe, wrinkly passion fruit

For the rhubarb and passion fruit compote, pare 3 strips of zest from half of one orange and 3 strips from half the lemon, then squeeze out the juice from all of the citrus fruit. Put the orange and lemon juice, sugar and pieces of citrus zest into a shallow pan and bring to the boil. Add the rhubarb and simmer gently for 5-7 minutes until it's just tender - it should still be holding its shape. Lift it carefully with a slotted spoon into a shallow serving bowl. Strain the syrup, then remove and discard the zest. Return the syrup to the pan and boil until reduced to 100m1.

Meanwhile halve 3 of the passion fruit and scoop the pulp into a sieve set over a bowl. Rub the juice through the sieve, discard the seeds and stir the juice into the citrus syrup. Pour this back over the rhubarb and keep warm if you wish, or chill until needed. Halve and remove the pulp from the last passion fruit and set aside.

For the rice pudding, put the milk, cream, sugar and rice into a pan, bring to the boil and leave to simmer for 25-30 minutes, stirring regularly and making sure it's not catching on the base of the pan, until the rice is tender and the mixture is thick and creamy. Remove from the heat and stir in the white chocolate. Cover the pan and leave to rest for 5-10 minutes. Divide the warm rice pudding among bowls and serve topped with the rhubarb compote and reserved passion fruit pulp.

per serving; 515kcals, 21.9g fat (13.4g saturated), 10.4g protein, 70.3g carbs (60 g sugars), 0.3g salt, 3.5g fibre


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