Individual Rice Puddings with Strawberry-Rhubarb Compote
- For the rice pudding
- 125 milliliters Whipped cream
- 125 milliliters milk
- 1 pinch salt
- 125 grams Long grain rice
- 2 medium eggs
- 75 grams sugar
- 1 packet Vanilla sugar
For the rice pudding: Heat the cream, milk and salt in a large saucepan. Stir in the rice, bring to a boil, cover and simmer over low heat for 25 minutes.
For the strawberry-rhubarb compote: Rinse the rhubarb and cut into bite-sized pieces. Rinse and halve the strawberries. Bring the currant jelly and water to a boil in a saucepan. Add the rhubarb and strawberries and simmer for 5-6 minutes. Remove from heat and let cool.
Separate the eggs. Beat the egg whites with 25 grams (approximately 2 tablespoons) of sugar until stiff. Beat the egg yolks with the remaining sugar and vanilla sugar. Stir the egg yolk mixture into the rice, then gently fold in the egg whites. Transfer the rice pudding to 4, well-greased, 150 ml (approximately 5 ounce) ramekins.
Place the ramekins in a baking dish and fill with boiling water about halfway up the ramekins. Bake in an oven preheated to 200°C/180°C convection/gas mark 3-4 (approximately 400°F/350°F convection).
Remove the rice pudding ramekins from the oven and allow to cool for 10-15 minutes before turning out onto plates. Spoon the strawberry-rhubarb compote around the rice pudding and serve.