Name: White chocolate rice pudding with compote
Prep time: 30 min
Cook time: 115 min
Total time: 145 min
Yield: 1
Cuisine: british
Ingredients: 100.00 gm white medium-grain rice; 515.00 gm milk; 252.50 gm pouring cream; 53.75 gm caster sugar; 4.40 gm vanilla extract; 100g good-quality white chocolate, chopped; 2 egg yolks; 400g rhubarb, trimmed, washed, chopped; 107.50 gm caster sugar; 250g strawberries, hulled, chopped

White chocolate rice pudding with compote

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Prep Time:
30 minutes

Cook Time:
115 minutes

Total Time:
145 minutes

Elevate classic rice pudding with white chocolate and raspberry compote.

Ingredients:

100.00 gm white medium-grain rice
515.00 gm milk
252.50 gm pouring cream
53.75 gm caster sugar
4.40 gm vanilla extract
100g good-quality white chocolate, chopped
2 egg yolks
400g rhubarb, trimmed, washed, chopped
107.50 gm caster sugar
250g strawberries, hulled, chopped

Instructions:

Boil rice in a medium saucepan for 5 minutes, then drain.
In a saucepan, mix together milk, cream, sugar, vanilla, and rice. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer uncovered for 40 minutes, or until the rice is tender.
In a small saucepan over medium heat, combine rhubarb, sugar, and 1/4 cup cold water. Bring to a boil, then simmer uncovered for 15 minutes until mixture is pulpy. Remove from heat and stir in strawberries.
Combine chocolate into the rice mixture until fully incorporated. Let it sit off the heat to cool slightly. Gently mix in egg yolks. Portion rice pudding into serving bowls and top with compote. Enjoy!

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