For the rhubarb compote - see above
For the creamed rice
300ml/10floz milk (full fat is best)
300ml/10floz double cream
1 vanilla pod
150g/6oz short grain pudding rice
150g/6oz caster sugar
Place the milk and cream in a saucepan or better still, a double boiler.
Split the vanilla pod length ways and scrape out the seeds and add the whole lot to the cream and milk.
Bring the milk mixture to a gentle simmer and add the rice and sugar.
Simmer gently, stirring frequently, for about 20 minutes until the rice is soft and the liquid absorbed.
(Watch carefully to ensure that the rice and milk do not burn on the bottom of the pan. If you do not have a decent heavy based saucepan, it is suggested that you bake the rice pudding in the oven, although it will then have a darker colour and a skin on top, but still delicious!)
Remove the vanilla pod before serving the creamed rice with the rhubarb. Delicious hot or cold!
