Rice pudding and custard are two of my favourite things and this recipe brings them both together. The creaminess of the pudding goes really well with the tartness of a stewed fruit and I would highly recommend stewed rhubarb. I've included a simple recipe for stewed rhubarb below.
75g pudding rice
1 pt whole milk
100g Demerara sugar
1 Glenballyeamon free range egg yolk
0.5 tsp vanilla extract
1 tbsp butter plus extra for greasing
Grease a baking dish and pre-heat the oven to 150 degrees.
Combine all the ingredients together in the greased dish and bake for about an hour or until the rice is tender and has fully absorbed the milk and the pudding is set.
For an easy stewed rhubarb combine a few chopped stalks with 3 tablespoons of Demerara sugar and a splash of fruit juice. Bake in the oven at 180 degrees for about 20 minutes or until the rhubarb has softened to your liking.