Rice pudding with roasted rhubarb and tarragon from Sweet (page 272) by Yotam Ottolenghi and Helen Goh

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Notes about this recipe

  • anya_sf on April 09, 2020

    I baked the pudding and rhubarb a day ahead. I used lowfat milk and dried bay leaves in the pudding, baked in an 8"x8" dish. I imagine fresh bay leaves would have been more flavorful. The pudding formed quite a skin, which I removed. I wasn't sure I'd like tarragon in a sweet dish, but it was nice here. This was an enjoyable breakfast, serving 4. (If I had it for dessert, I might be slightly disappointed, as it's not super sweet.)

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