CREAMED RICE WITH RHUBARB AND RASPBERRIES

Did you know the Greeks invented the partnership of rice and milk for dessert ? The Greeks call it rizogalo , we call it really good comfort food . Combine 1 litre of milk in a saucepan with 150 gm (2/3 rd cup ) of castor sugar , slowly bring to the boil . Now stir in 100gm of long grain rice and reduce heat . Continue to simmer , covered till rice is creamy ( about an hour ), stirry occasionally with a wooden spoon . Now combine 500gm of trimmed and chopped rhubarb and 55gm of castor sugar in a saucepan stirring continuously, until the rhubarb is tender . All that is left to create your dream dish is layer the creamed rice and rhubarb in a serving dish , finishing with the rhubarb and a scatter of raspberies .