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Rice pudding with rhubarb compote
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 465
  • Fat about 20g
  • Carbohydrates about 61g
  • Protein about 9g
This is needed
This is needed for 4 people
Rice pudding
  • 3 tbsp sugar
  • 6.5 dl milk
  • 150 g round grain rice (e.g. Camolino)
  • 2 pinches salt
  • 1 organic lemon, use grated zest only
  • 1.5 dl cream
Rhubarb compote
  • 1.5 dl water
  • 50 g sugar
  • 1 cinnamon stick
  • 1 star anise
  • 1 vanilla pod, cut open lengthwise, seeds scraped out
  • 3 cardamom pods
  • 600 g rhubarb, cut diagonally into approx. 2 cm pieces
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And that's how it's done
And that's how it's done
Rice pudding
Bring the milk to the boil along with all the other ingredients up to and including the salt. Reduce the heat, simmer for approx. 25 mins. over a low heat, stirring occasionally to form a thick, creamy rice pudding, allow to cool slightly. Beat the cream until almost stiff, mix in with the rice pudding, serve in bowls.
Rhubarb compote
Pour the water into a pan along with all the other ingredients up to and including the cinnamon, bring to the boil, simmer for approx. 5 mins. Add the rhubarb, simmer for a further 3 mins. Allow to cool slightly, spoon on top of the rice pudding.