Rhubarb, orange almond rice pudding
( SERVES 6 )
Whip this little number up when entertaining.
- Bring milk to the boil with sugar, orange rind and vanilla extract. Add rice and stir until boiling.
- Reduce heat and simmer very gently for 30 minutes, stirring at times until rice is well cooked.
- Allow to cool to room temperature, then fold in whipped cream, yoghurt, almonds and poached rhubarb.
- Spoon into glass bowls and refrigerate until serving.