Rice pudding with rhubarb
Make those most of the last of the season’s glorious rhubarb, with this delicious baked rice pudding.
Serves 4
½ cup arborio rice
500ml milk
300ml thickened cream + extra to serve
100g caster sugar
1 cinnamon stick
1 vanilla bean, split in half
4 eggs, lightly whisked
for rhubarb compote
2 cups chopped rhubarb
½ cup caster sugar
for white chocolate crumble
1 cup plain flour
75g butter, cubed
150g caster sugar
100g white chocolate, roughly chopped
Pre-heat oven to 180C. For crumble, rub together flour and butter in a small bowl until coarse crumbs form. Stir through sugar and white chocolate, place onto a baking-paper-lined baking tray and bake until golden (giving the crumble a gentle mix half way through).
You might like
Meanwhile, place rice, milk, cream, sugar, cinnamon and vanilla into a medium saucepan, bring to the boil and simmer for 10 minutes. Set aside for 15 minutes to cool slightly and allow flavours to infuse. Remove cinnamon and vanilla, add eggs and stir through to combine. Pour the mixture into a 1.5L capacity oven safe dish, reduce oven heat to 160C and bake for 40 minutes or until the custard is set.
Meanwhile, place rhubarb, sugar and ⅓ cup of water
in a small saucepan, bring to the boil and simmer for
10 minutes.
Serve pudding topped with rhubarb compote, white chocolate crumble and drizzled with extra cream.
This recipe first appeared in the August 2025 issue of SALIFE magazine.
