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Desserts
Rice Pudding with Rice Sorbet and Rhubarb
ЗА
Завтраки. Рецепты. Каши и пудинги, яичницы и омлеты, суфле, сырники и запеканки, вафли, блины, оладь
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An exquisite dessert by chef Patrick Whittington, combining delicate creamy pudding, refreshing sorbet, and the tartness of rhubarb.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Bring the cream and milk to a boil.
2
Reduce the heat to low.
3
Add the sugar, bay leaf, and salt.
4
Simmer, stirring, until the volume has reduced by about a third.
5
Add the rice and cook, stirring regularly, for 45 minutes.
6
The rice is done when it is tender but still holds its shape. The rice will continue to absorb liquid after removing from the heat, so a fairly runny consistency is needed.
7
Spoon the warm pudding onto a plate.
8
Top with a scoop of sorbet and the rhubarb.
9
Drizzle with a little honey.
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