MilkVanilla

Kirk Haworth’s Vanilla Rice Pudding with Yorkshire Rhubarb Jam

Kirk Haworth tells us how to make his Vanilla Rice Pudding with Silken Tofu, Yorkshire Rhubarb Jam and Spiced Winter Milk, making the most out of simple, delicious ingredients.

Prep Time: 10 mins
Cooking Time: 30 mins
2 people

Ingredients

Rice Pudding

Pudding rice - 50g
Tahitan vanilla - 2 pods scraped
Oat milk - 100g
Coconut milk - 100g
Maple syrup - 10g
Silken tofu - 100g

Rhubarb jam

Rhubarb - 250g
Blood orange - 500ml
Hibiscus - 5g
Maple syrup - 25g
Minus 8 verjus - 25ml

Spiced Winter Milk

Oat milk - 100ml
Coconut milk - 100ml
Liquorice root - 1 stick in number
Nutmeg - 1/4 microplaned
Cinamon - 1/2 stick

Method

For the Rice Pudding: Add all the ingredients into a pan and cook slowly until the rice is tender and has absorbed all the milk then fold in your broken pieces of silken tofu.
For the Rhubarb Jam: First add all the ingredients to a pan apart from the rhubarb and bring up to a simmer and infuse.
Whilst your liquid is infusing, cut the rhubarb into finger size pieces.
Once the liquid has infused, strain it off and then add your rhubarb and poach on a medium heat for around 10/15 minutes until tender.
Once tender, strain off the rhubarb and allow to cool.
Reduce the rest of the cooking liquor into a syrup consistency and then add the cooked rhubarb back in.
Mix together over a low heat to gain a compote / jam like Finnish.