This pasta dish is built around balance. The brightness of lemon, the warmth of olive oil, and the freshness of herbs come together in a way that feels both comforting and light.
It is the kind of meal that works well at the end of a long day. The preparation is straightforward and the ingredients are easy to find. The result feels thoughtful without requiring much effort.
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Ingredients
FOR THE RICE PUDDING
700ml full-fat milk
500ml double cream
100g caster sugar
6 cardamom pods, lightly crushed
I vanilla pod, split in half
130g risotto or sushi rice
FOR THE RHUBARB
500g rhubarb (about 5-6 stalks)
50g caster or soft brown sugar
1 orange
4cm piece of ginger, peeled
Preparation
METHOD
Step 1
Preheat the oven to 160°C/fan oven 140°C/mark 3. To make the rice pudding, put the milk, cream, sugar and cardamom in a large saucepan. Scrape the seeds from the vanilla pod and add to the milk, along with the pod. Bring to the boil then remove from the heat.
Step 2
Choose a baking dish that is large enough to fit all the milk and cream with a bit of extra room, so that it does not slosh over the sides when you put it in the oven. Scatter the rice over the bottom of the dish and carefully ladle the milk mixture in, so the rice remains evenly distributed.
Step 3
Bake in the oven for 1 hour 20 minutes, then check the skin is not getting too brown. If it is, turn down the oven to 140°C/fan oven 120°C/mark I for the final 30 minutes of cooking.
Step 4
Top and tail the rhubarb stalks and cut into finger-length batons. Lay them in a single layer in a baking tray and sprinkle with the caster or soft brown sugar.
When everything comes together in the pan, the aroma changes almost instantly. The lemon lifts the entire dish and the herbs bring a fresh note that makes the pasta feel lively rather than heavy.
A small handful of grated cheese can be added just before serving. It melts into the sauce and rounds out the flavours without overpowering them.
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Serve the pasta while it is still warm and finish with a drizzle of olive oil. A simple green salad on the side works well and keeps the meal feeling balanced.
Meals like this remind us that good cooking often comes down to a few ingredients handled with care.
