Baked rhubarb rice pudding

We just can’t get enough of this rice pudding – it’s creamy and rich, spiked with tart rhubarb to temper the sweet creaminess of the custard. It puts a deliciously modern twist on a comforting childhood dessert!

By Nici Wickes
  • 30 mins preparation
  • 30 mins cooking
  • Serves 6
  • Print


  • 1 cup arborio rice
  • 1 cup milk
  • 1 cup cream
  • 1 cinnamon stick
  • Few pieces of orange peel
  • 1 tsp vanilla extract
  • 2 large egg yolks
  • 4 heaped tbsp sugar
  • 2-3 rhubarb stalks, chopped into 3-4cm lengths
  • 2 tbsp brown sugar
  • Pouring cream to serve


  • 1
    Heat oven to 180°C and butter a medium-sized ovenproof dish.
  • 2
    Boil rice in water for 10 minutes, then drain well (or use 2-3 cups leftover short-grain rice).
  • 3
    Heat milk and cream with cinnamon stick and orange peel until it is almost simmering. Turn off heat and let sit for 10 minutes to allow flavours to infuse.
  • 4
    Whisk yolks with sugar until lovely and pale. Add warm milk and cream in a steady stream, whisking as you go. Stir in rice. Pour into the prepared dish.
  • 5
    Toss rhubarb thoroughly in brown sugar and place this on top of pudding mixture.
  • 6
    Bake for 30 minutes or until slightly browned on top and custard has set.
  • 7
    Serve big spoonfuls and pour over cream.


Use the egg whites to make a quick batch of macaroons by whisking until foamy, adding one cup coconut, 1⁄3 cup sugar and 2 tbsp flour and a pinch of salt. Drop teaspoonfuls on a tray to bake at 180°C for 15-20 minutes, until the edges are brown. Cool and eat!

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