Rice and Quinoa Pudding with Vanilla and Poached Rhubarb
Ingredients
- 1 x 250g pouch of merchant gourmet simply cooked british quinoa and wholegrain rice
- 100ml milk
- 150ml double cream
- 1 vanilla pod, split and seeds scraped out
- 100g of light brown muscovado sugar
- for the poached rhubarb
- 400g rhubarb
- 150g caster sugar
Preparation
Firstly, make the rhubarb compote
Simply cut the rhubarb into 1 inch pieces and pop in a saucepan, along with the caster sugar
Bring to the boil, then turn down and simmer for about 6/8 minutes until the sugar has dissolved and the rhubarb is desired consistency
Add the rice and quinoa to a medium saucepan along with the cream, milk, vanilla and light brown sugar
Bring to the boil, then turn down and simmer for 10 minutes until thick and creamy
Serve up a dollop of the rice pudding mix with a dollop of the compote