Ground rice with stewed rhubarb
Of all the flavours of my west of Scotland childhood there is one that always springs to mind. Despite the proliferation of mince and tatties, steak pie and broths of various types, it is a dessert that speaks of my youthful sweet tooth. Ground rice pudding with stewed rhubarb. My Gran would look after myself and my sister a lot when my Mum worked and inevitably the request would go in to have pudding before dinner, this request rarely fell on deaf ears, she was just one of those wee Glasgow old women, a kind heart, a mischievous smile and a nurturing repertoire of recipes that was filled with love.
Usually the steaming hot milky white pudding would be served with a square of ‘cooking’ chocolate or even the preferred cube of jelly but when rhubarb was in season there was nothing to beat the combination of the sweet grainy pudding with the slightly tart silky rhubarb, it was just the perfect marriage of flavour and texture and mindblowing to a 10 year old.
300g Whole milk
50g Ground rice
2 tbsp Granulated sugar
4 sticks Rhubarb chopped in 1″ chunks
1 tbsp Granulated sugar
Splash of water
In a small saucepan add the milk and put onto a medium heat. Add in the ground rice and the sugar and stir continuously until the milk comes to the boil, then turn down to a simmer. While still stirring occasionally to avoid it sticking to the pan, simmer until the pudding is of the desired thickness. I prefer it still a little runny, this will take around 7-10 minutes, then remove from the heat.
Meanwhile in another pan add the rhubarb, 1 tbsp sugar and a splash of water and heat over a medium heat. When the water starts to bubble turn the heat down to low and cook for 6-10 minutes until the rhubarb is tender. Check for sweetness and add more sugar as required, stir through to dissolve and serve in the middle of the ground rice pudding.
First featured in Visit Scotland Treasured Tastes Book, December 2015