Ingredients

Steps

• Boil the pudding rice in water for three minutes then drain and rinse with cold water.
• Combine the rice, milk, vanilla, and sugar in a pan and simmer for 30 minutes.
• Stir the clotted cream into the cooked rice and allow it to cool.
• Melt butter in a pan and cook the rhubarb, sugar, and vanilla into a purée.
• Remove the vanilla pod, blend the rhubarb mixture, and pass it through a fine sieve.
• Serve rice pudding in bowls with a well of rhubarb compote in the center.