Semolina pudding with rhubarb sauce  

Rice pudding with plums
 
  • 3 CUPS OF MILK
  • 90 GRAM SEMOLINA
  • 1 CUP SUGAR
  • RIND FROM 1/2 AN ORANGE
  • HANDFUL ROSEMARY LEAVES
  • 250 GRAM RHUBARB, cleaned and cut
    		•   
    • 600 GRAM PLUMS, stoned and quartered
    • 1 CUP CREAM
    • 1 1/2 CUP ROUND GRAIN RICE
    • 4 CUPS MILK
    • 125 GRAM SUGAR
    • PINCH OF CINNAMON
    • 1/2 CUP SHERRY
      •
    Bring the milk to the boil with the orange rind. Switch the heat to very low and add the semolina. Heat for 3 minutes at very low heat, stir all the time. Add 2/3 cup of sugar, stir well. Pour the mixture in a pudding mold and allow it to cool down for a few hours. In the meantime, bring the rhubarb to the boil with 1/2 up of water, the rosemary and the remaining sugar. Simmer for 20 minutes and allow it to cool down completely. Turn the pudding on a plate and serve with the rhubarb sauce.

    Bring the milk to the boil with the rice and half of the sugar; simmer for 20 minutes. In the meantime, bake the plums with the sherry and the cinnamon for 20 minutes in the oven at 180 degrees Celsius. Stir the cream through the rice pudding and put it in a greased oven dish and put the plum mixture on top. Sprinkle with the remaining sugar. Bake 20 minutes more.


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