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
Suitable for gluten-free and vegetarians
- 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
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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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