Rice pudding
65g or 2.5 oz pudding rice
600 ml or 1 pint milk
25g or 1 oz sugar
finely grated zest of 1 orange
Put everything into a saucepan, & heat gently till the sugar is dissolved. Then bring to a simmer & cook on a low heat till the rice is tender & the pudding is thickened.
Rhubarb compote
Depends on how much rhubarb you have, really, but stew in the usual way with sugar (or honey for a nice variation)& leave to cool. If I've got lovely blanched rhubarb, I dissolve the sugar in the water first, then cook the rhubarb in the syrup as it holds its easier to keep the rhubarb in chunks then.
In some fancy glasses, put a few spoonfuls of rhubarb in, then cooled rice pudding & a final dollop of rhubarb on top. Sounds simple, but really very good & if you make enough, it will go a second (or third) night.
