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Chai rice pudding with roast rhubarb

Chai rice pudding with roast rhubarb

Yields 1 Servings
occasions
Dessert
dairy ingredients
Milk
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Chai rice pudding with roast rhubarb

INGREDIENTS

DIRECTIONS

1
Preheat the oven to 180C.
2
Place the rhubarb into an oven proof dish. Pour over the sugar. Place the orange slices on top. Cover with foil and bake for 25 minutes. Sprinkle with the orange blossom water and leave to cool.
3
Place the rice, milk, chai tea bags and sugar in a saucepan. Bring to the boil on the hob. Turn down to simmer slowly for 30 - 40 minutes, only leave the tea bags in the milk for ten minutes before removing.
4
Stir occasionally to ensure it doesn't catch on the bottom. Spoon the rice pudding into bowls, top with some rhubarb and scatter with toasted almonds. Serve right away.

Ingredients Checklist

Instructions

1
Preheat the oven to 180C.
2
Place the rhubarb into an oven proof dish. Pour over the sugar. Place the orange slices on top. Cover with foil and bake for 25 minutes. Sprinkle with the orange blossom water and leave to cool.
3
Place the rice, milk, chai tea bags and sugar in a saucepan. Bring to the boil on the hob. Turn down to simmer slowly for 30 - 40 minutes, only leave the tea bags in the milk for ten minutes before removing.
4
Stir occasionally to ensure it doesn't catch on the bottom. Spoon the rice pudding into bowls, top with some rhubarb and scatter with toasted almonds. Serve right away.
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This wonderful recipe is from ‘MILK’ by John and Sally McKenna produced in association with the National Dairy Council. ‘MILK’ is available in bookstores across Ireland and can be purchased online here.

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