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!
Baked rhubarb rice pudding



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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