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This rice pudding recipe from The Duck at Marlfield House is deliciously indulgent.Harry Weir and Brian Clarke

Rice Pudding With A Rhubarb And Raspberry Compote

This is such an easy dessert to make but is so indulgent when served with compote.

Serving: 4
Time: Less than 1hr
Difficulty: Easy


  • 100g pudding rice
  • 500ml milk
  • 500ml cream
  • 1 teaspoon vanilla extract
  • 1 vanilla pod, split and seeds exposed
  • 80g caster sugar

For the rhubarb and raspberry compote:

  • 200g rhubarb
  • 50g caster sugar or honey
  • 40ml water
  • 20ml fresh orange juice
  • 200g raspberries, optional
  • Mint leaves, to garnish


  1. Combine all your ingredients for the rice pudding into a pot and simmer on the stove, stirring it frequently until all the liquid is absorbed.
  2. Cut the rhubarb into 1cm cubes, coat in the sugar and place into a pot with the water and orange juice on a low heat to help it break down. Once it has softened, add your raspberries (taste as now is the time you can add more sugar or honey if you need)
  3. Put your rice pudding into a dish and you now have a choice of serving cold or warm compote on top or on the side. Garnish with mint leaves.


  • For added deliciousness, make more than one type of compote for a variety of different taste sensations.
  • Try this rice pudding with stewed orchard pears or apple, dark berry fruits compote or stewed rhubarb.