Saffron rice pudding with roast rhubarb and pistachio praline
- Prepare
- less than 30 mins
- Cook
- 1 to 2 hours
- Serve
- Serves 6
- Dietary
- Pregnancy-friendlyVegetarian
This decadent vanilla rice pudding is enriched with egg yolks and saffron. Served with tangy rhubarb and crunchy praline.
Ingredients
For the saffron rice pudding
- butter: 15g/½oz unsalted butter
- caster sugar: 85g/3oz caster sugar
- sea salt: pinch sea salt flakes
- vanilla bean paste: 1 tsp vanilla bean paste or 1 vanilla pod, split lengthways and seeds scraped
- pudding rice: 110g/4oz pudding rice
- double cream: 400ml/14fl oz double cream
- milk: 600ml/20fl oz full-fat milk, plus 2 tbsp for the saffron
- saffron: large pinch saffron strands
- egg yolks: 2 free-range egg yolks
For the roast rhubarb
- forced rhubarb: 200g/7oz forced rhubarb, chopped into 2.5–5cm/1–2in pieces
- caster sugar: 30g/1oz golden caster sugar
For the pistachio praline
- caster sugar: 30g/1oz caster sugar
- pistachio: 50g/1¾oz shelled pistachio nuts, roasted
Method
To make the rice pudding, melt the butter in an ovenproof casserole or saucepan over a medium heat. When the butter starts to sizzle, stir in the sugar, salt and vanilla.
When the sugar dissolves, pour in the rice and stir well. Pour in 300ml/10fl oz of the cream and 600ml/20fl oz of the milk. Stir over a medium-low heat for 30 minutes – you don’t need to stir religiously, just occasionally to prevent it sticking.
Preheat the oven to 150C/130C Fan/Gas 2.
When the rice floats to the top, pop the lid on and transfer to the oven. Stir every 20 minutes until the rice is cooked – typically this will take around 1 to 1 and a quarter hours. Remove from the oven.
Gently pound the saffron with a pestle and mortar, stir in the remaining 2 tablespoons milk and set aside for 5 minutes.
Stir together the egg yolks and saffron milk in a bowl, then stir this through the rice pudding. Pour in the remaining cream, stir well then set aside for 5 minutes.
Meanwhile, to make the rhubarb, toss the rhubarb and sugar together in a large bowl and set aside for 20 minutes. Preheat the oven to 180C/160C Fan/Gas 4.
Roast the rhubarb mixture on a baking tray for 12–15 minutes or until it turns slightly tender. Leave to cool.
To make the praline, line a baking tray with baking paper. Heat 1 tablespoon water and the sugar together in a small deep saucepan until bubbling. (CAUTION: boiling sugar is extremely hot. Handle very carefully. Use a deep pan to avoid bubbling over.) Tip in the pistachios and stir continuously over a medium heat until the sugar turns from white to caramel.
Tip onto the baking tray and leave to cool. Once cooled chop into small pieces.
Serve the rice pudding with the roast rhubarb and pistachio praline pieces.
