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Rice and Quinoa Pudding with Vanilla and Poached Rhubarb

Rice and Quinoa Pudding with Vanilla and Poached Rhubarb

“Rice pudding is such a comforting and classic dish, I have used a combo of rice and quinoa. It adds a really interesting texture and flavour and also adds protein. The rhubarb is just such a lovely fruit, tangy in flavour and lovely in colour.”

By Sophie Michell

  • Serves 2

  • 20 minutes

  • 2 pans

  • Beginner

Suitable for gluten-free and vegetarians

Ingredients

  • 1 x 250g pouch of Merchant Gourmet Simply Cooked British Quinoa and Wholegrain Rice
  • 100ml milk
  • 150ml double cream
  • 1 vanilla pod, split and seeds scraped out
  • 100g of light brown muscovado sugar

For the Poached Rhubarb

  • 400g rhubarb
  • 150g caster sugar

Instructions


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1.Firstly, make the rhubarb compote. Simply cut the rhubarb into 1 inch pieces and pop in a saucepan, along with the caster sugar

2.Bring to the boil, then turn down and simmer for about 6/8 minutes until the sugar has dissolved and the rhubarb is desired consistency

3.Add the rice and quinoa to a medium saucepan along with the cream, milk, vanilla and light brown sugar

4.Bring to the boil, then turn down and simmer for 10 minutes until thick and creamy

5.Serve up a dollop of the rice pudding mix with a dollop of the compote

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