Rocking Rhubarb Rice Pudding for Runners!
I'm running a marathon on Sunday. So it's carb loading time again. Yippee!
Inspired by a running friend, who's preparing to run an ultra shortly, I've been trying out making some high carb snacks and recipes for the critical carb load phase of preparing to race.
I came across an interesting rice pudding recipe in a "Delia" book yesterday, made with eggs. Wow! An opportunity for added protein ... brilliant! I also had some rhubarb in the garden, so threw that in as well.
So here is my Rocking Rhubarb Rice Pudding for Runners. Enjoy!
First simmer 110g pudding rice with 850ml milk for about 15 minutes until the rice is beginning to soften. Then add 75g of sugar and 50g of butter, and stir the rice mixture until the butter has melted and sugar dissolved.
Remover the pan from the heat and allow to cool for a few minutes.
Beat 3 eggs in a small bowl, and once the rice mixture has cooled a little stir the eggs in.
Take a small handful sized bunch of rhubarb and cut into 2cm slices and arrange "artfully" in a heat proof dish.
Pour the rice mixture over the rhubarb and sprinkle over a little nutmeg or cinnamon.
Bake the pudding in a pre heated oven, 140C for 40 minutes until cooked and set.
It's great warm or cold as a pre or post race pudding treat!