Rice pudding, rice sorbet and rhubarb
Rice puddings can often be too reliant on vanilla – this one from Patrick Withington leans into the flavour of bay as a back note, allowing the actual sweetness and flavour of the grains themselves to shine through. On top is a sorbet made with more Japanese rice and olive oil and the meeting of warm pudding and cold sorbet is a joy. The rhubarb roots the dish in the season, but it could easily be replaced with other fruits depending on the time of year.
Ingredients
Metric
Imperial
Sorbet
- 110g of Japanese short grain rice, (Patrick uses shikiyutaka variety)
- 900g of water
- 100g of caster sugar
- 100g of liquid glucose
- 15g of vodka
- 0.2g of xanthan gum
- 65ml of extra virgin olive oil
- honey, to drizzle
Rice pudding
- 600ml of double cream
- 1l whole milk
- 150g of soft light brown sugar
- 5 bay leaves
- 150g of Japanese short grain rice, (Patrick uses niji no kirameki variety)
Rhubarb
- 500g of forced rhubarb, cut into short batons
- 300g of caster sugar
- 300g of water
Equipment
- Ice cream maker
Method
Begin by making the sorbet. Put the rice and the water in a saucepan, cover and put over a high heat. Cook for around 10 minutes until the rice is just cooked through
- 110g of Japanese short grain rice, (Patrick uses shikiyutaka variety)
- 900g of water
Strain the rice through a fine sieve, collecting the water in a bowl below. Put the rice in a blender with the sugar, glucose, vodka and a pinch of salt and blitz until smooth
- 100g of caster sugar
- 100g of liquid glucose
- 15g of vodka
Mix the xanthan gum and olive oil together, then add the cooking liquid a little at a time, whisking well with each addition. Once all combined, stir in the blended rice mixture and put in the fridge to chill
- 0.2g of xanthan gum
- 65ml of extra virgin olive oil
Once completely chilled, churn the sorbet mixture in an ice cream machine. Reserve in the freezer until needed
To make the rice pudding, pour the cream and milk into a saucepan and bring to the boil. Turn down to a simmer and add the sugar, bay leaves and a pinch of salt. Leave to gently simmer over a low heat until reduced by around a third, stirring regularly
- 600ml of double cream
- 1l whole milk
- 150g of soft light brown sugar
- 5 bay leaves
Add the rice and continue to cook for 45 minutes, stirring regularly. It’s ready when the rice is soft but still retaining its shape. The grains will continue to absorb the liquid once removed from the heat, so you’re looking for quite a loose consistency
While the rice cooks, prepare the rhubarb. Add the sugar and water to a saucepan and bring to the boil. Turn down to a simmer and add the rhubarb. Cook for 20 seconds, then turn off the heat and cover with a lid. The rhubarb will cook through in the residual heat while you’re waiting for the rice pudding to finish cooking
- 300g of caster sugar
- 300g of water
- 500g of forced rhubarb, cut into short batons
Serve the rice pudding warm with a spoonful of rhubarb and a scoop of the rice sorbet on top, drizzled with a little honey
- honey, to drizzle
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