John Myers
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Rice Pudding with Rhubarb and Cardamom Compote
The perfect rice pudding with rhubarb and cardamom compote recipe with a picture and simple step-by-step instructions.
rice pudding
- 110 g Rice pudding
- 500 ml Almond milk
- 30 g Raw cane sugar
- 1 pinch Salt
- Compote
- 500 g Fresh rhubarb
- 100 g Fresh raspberries
- 0,5 teaspoon Cardamom pods broken out or powder
- 2 tbsp Raw cane sugar
- 1 piece Organic orange, juice and zest
rice pudding
- Bring the vegetable milk, sugar and salt to the boil in a saucepan, stir in the rice, bring to the boil again and then reduce the heat. Simmer over low heat. Stir again and again. The rice should be ready after 20 minutes. Let cool a little and fill into small dessert glasses. Refrigerate. Or keep warm if you prefer.
rhubarb compote
- Wash the rhubarb well, cut off the ends and cut into pieces about 2 cm long. Mix with the washed raspberries and leave to stand in a bowl with the sugar, orange juice and zest for about 1 hour. Transfer to a saucepan and simmer for about 15 minutes over a moderate heat. Let cool down.
- Fill the cooled compote with the rice pudding to garnish the dessert glasses. Garnish with a little mint. You can serve it warm as well, depending on your taste.
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