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!
- 30 mins preparation
- 30 mins cooking
- Serves 6
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Ingredients
- 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
Method
- 1Heat oven to 180°C and butter a medium-sized ovenproof dish.
- 2Boil rice in water for 10 minutes, then drain well (or use 2-3 cups leftover short-grain rice).
- 3Heat 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.
- 4Whisk 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.
- 5Toss rhubarb thoroughly in brown sugar and place this on top of pudding mixture.
- 6Bake for 30 minutes or until slightly browned on top and custard has set.
- 7Serve big spoonfuls and pour over cream.
Notes
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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