A layer of tangy poached rhubarb below custard-baked rice, with a crunchy burnt-sugar top.
Serves six
This is, I will not lie, hard to get right. There is a crucial balance between the amounts of rice, milk, cream and egg. You want just-cooked rice to be surrounded by a soft but set custard. Don't be tempted to change any of the quantities (even though 60g of rice looks minuscule when you measure it out).
350g (12oz) rhubarb
4 tbsp caster sugar, plus extra for top
60g (2¼oz) pudding rice
600ml (1 pint) milk
1 vanilla pod
finely grated zest of 2 lemons
100g (3½oz) granulated sugar
225ml (8fl oz) double cream
1 large egg plus 2 yolks, beaten
Preheat the oven to 140°C/275°F/gas mark 1. Trim the ends of the rhubarb and cut the stalks into pieces about 5cm (2in) long. Put 150ml (5fl oz) water into a pan with a wide surface area (you want the rhubarb to lie in a single layer). Add 4 tbsp caster sugar and heat until melted. Add the rhubarb and cook gently – barely a simmer – for five minutes. The fruit should have kept its shape and be only just tender. Leave to cool in the pan.
Put the rice, milk, seeds from the vanilla pod plus the pod itself, zest, granulated sugar and cream into a heavy-bottomed pan. Slowly bring to the boil, stirring. Reduce the heat and simmer very gently for 20 minutes. Ensure the milk doesn't boil over and stir now and then to stop the rice sticking. Strain off and reserve the cooking liquor (discarding the pod).
Put the beaten egg and yolks in a bowl then pour on the cooking liquor, mixing as you go. Pour through a sieve into a jug. Lift the rhubarb out of the pan with a slotted spoon and divide between six 150ml (5fl oz) ramekins, ideally about 8cm (3in) across and 5cm (2in) deep. Divide the rice between the ramekins too, then pour on the cream mix. Place in a roasting-tin and put in the oven, then pour in enough boiling water to come halfway up the sides of the ramekins. Bake for 20 minutes, or until a delicate skin has formed (they might look wobbly, but they set as they cool).
Leave to cool then sprinkle with a layer of caster sugar. Brûlée with a kitchen blowtorch or under a very hot grill, until the sugar is melted and caramelised. Leave to set and serve at room temperature.
Serves six
This is, I will not lie, hard to get right. There is a crucial balance between the amounts of rice, milk, cream and egg. You want just-cooked rice to be surrounded by a soft but set custard. Don't be tempted to change any of the quantities (even though 60g of rice looks minuscule when you measure it out).
350g (12oz) rhubarb
4 tbsp caster sugar, plus extra for top
60g (2¼oz) pudding rice
600ml (1 pint) milk
1 vanilla pod
finely grated zest of 2 lemons
100g (3½oz) granulated sugar
225ml (8fl oz) double cream
1 large egg plus 2 yolks, beaten
Preheat the oven to 140°C/275°F/gas mark 1. Trim the ends of the rhubarb and cut the stalks into pieces about 5cm (2in) long. Put 150ml (5fl oz) water into a pan with a wide surface area (you want the rhubarb to lie in a single layer). Add 4 tbsp caster sugar and heat until melted. Add the rhubarb and cook gently – barely a simmer – for five minutes. The fruit should have kept its shape and be only just tender. Leave to cool in the pan.
Put the rice, milk, seeds from the vanilla pod plus the pod itself, zest, granulated sugar and cream into a heavy-bottomed pan. Slowly bring to the boil, stirring. Reduce the heat and simmer very gently for 20 minutes. Ensure the milk doesn't boil over and stir now and then to stop the rice sticking. Strain off and reserve the cooking liquor (discarding the pod).
Put the beaten egg and yolks in a bowl then pour on the cooking liquor, mixing as you go. Pour through a sieve into a jug. Lift the rhubarb out of the pan with a slotted spoon and divide between six 150ml (5fl oz) ramekins, ideally about 8cm (3in) across and 5cm (2in) deep. Divide the rice between the ramekins too, then pour on the cream mix. Place in a roasting-tin and put in the oven, then pour in enough boiling water to come halfway up the sides of the ramekins. Bake for 20 minutes, or until a delicate skin has formed (they might look wobbly, but they set as they cool).
Leave to cool then sprinkle with a layer of caster sugar. Brûlée with a kitchen blowtorch or under a very hot grill, until the sugar is melted and caramelised. Leave to set and serve at room temperature.
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