Another rhubarb recipe – please, bear with me. :)
The idea for this dessert came from "Jamie at Home" – he uses strawberries for it – the rice pudding is Sophie Dahl’s – have I told how much I love this book? :) – and the rhubarb compote and the meringues are the ones left from the mini pavlovas. Does that sound messy? I bet that not as messy as the dessert itself. Nor as delicious. ;)
I ate one of the bowls you see on the photo on my couch, watching “Watchmen” for the third time – the perfect afternoon. :)
Rice pudding with rhubarb compote and homemade meringues
adapted from Jamie at Home and from Miss Dahl's Voluptuous Delights
1 2/3 cups (400ml) whole milk
½ cup basmati rice
3 tablespoons caster (superfine) sugar – or to taste
2 sticks of cinnamon
rhubarb compote and meringue recipes here
In a heavy saucepan, bring milk, rice, sugar and the cinnamon stick to the boil. Take the heat down to its lowest flame and simmer for 20 minutes, stirring occasionally, or until rice is cooked. Remove from the heat and set aside to cool.
Transfer the rice pudding to two bowls, top with the compote and the broken meringues. Serve immediately.