- Ingredients - conde:
- 75g short grain rice (or arborio rice)
- 300ml boiling water
- 30g butter
- 220ml milk, semi-skimmed
- 75g granulated sugar
- 5ml vanilla essence
- 2 eggs, yolks only
- Ingredients - rhubarb:
- 200g rhubarb, washed and trimmed
- 50g granulated sugar
Rice conde with Rhubarb
Ingredients
Method
1. Pre-heat oven to 180°c.
2. In a large bowl cover the rice with the boiling water and leave to stand for 12 minutes, then drain.
3. Heat the milk in a suitable saucepan over a medium heat then add the rice, sugar, butter and vanilla essence. When simmering, cover with a lid or foil and transfer to the oven for approximately 30 minutes until rice is soft.
4. Remove from the oven and immediately stir in the egg yolks. Pour into lightly oiled rings and allow to cool.
5. Meanwhile, slice the rhubarb into small chunks and place into a suitable pan. Cook gently over a medium heat with the sugar for approximately 20 minutes. Allow to cool.
6. To serve, place the ring onto the centre of a suitable plate, remove the ring and spoon the rhubarb mixture over and around the conde.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
