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Saffron rice pudding with roast rhubarb and pistachio praline
Fruit and vegetables
200g/7oz
forced rhubarb
, chopped into 2.5–5cm/1–2in pieces
Tins, packets and jars
110g/4oz
pudding rice
Cooking ingredients
85g/3oz
caster sugar
pinch
sea salt
flakes
1 tsp
vanilla bean paste
or 1 vanilla pod, split lengthways and seeds scraped
large pinch
saffron
strands
30g/1oz golden
caster sugar
30g/1oz
caster sugar
50g/1¾oz shelled
pistachio
nuts, roasted
Dairy, eggs and chilled
15g/½oz unsalted
butter
400ml/14fl oz
double cream
600ml/20fl oz full-fat
milk
, plus 2 tbsp for the saffron
2 free-range
egg yolks
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