Low FODMAP Recipes Rice pudding with rhubarb compôte -  Gluten free recipe                                       Low FODMAP Desserts Rice pudding with rhubarb compôte

Ingredients


For the rice pudding

200g/7oz pudding rice

1.2 litres/2 pints of lactose/dairy free milk

1 vanilla pod, halved

200g/7oz caster sugar

100g/3½oz lactose/dairy free cream

For the rhubarb compôte

100g/3½oz lactose/dairy free butter

750g/1½lb rhubarb, washed and chopped

100g/3½oz sugar

1 vanilla pod, halved







Method


For the rice pudding, bring a pan of water to the boil. Place the pudding rice into the pan and cook for three minutes before draining and rinsing with cold water.

Place the rice, lactose/dairy free milk, vanilla pod and sugar into a clean pan and bring to the boil. Simmer for 30 minutes, stirring occasionally.

Once the rice is cooked, stir in the lactose/dairy free cream and leave to cool.

For the rhubarb compôte, melt the lactose/dairy free butter in a stainless steel pan before adding the chopped rhubarb, sugar and vanilla pod. Gently cook the rhubarb to a purée, stirring occasionally.

Remove the vanilla pod from the purée, scraping the remaining vanilla seeds into the rhubarb before placing the purée into a blender.

Blend the mix thoroughly before passing through a fine sieve. Return the purée to a pan and keep warm.

To serve, place a large spoon of the rice pudding into the middle of a large bowl. Make a well in the middle of the rice and spoon in some of the rhubarb compôte.

Recipe adapted from: Good Food



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