The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Cold rice pudding with rhubarb

You can serve this pudding straight from the oven if you prefer. Be sure to use thin red rhubarb stalks that aren't dried out or stringy. You'll need to begin this recipe a day ahead.

You'll need

600 ml milk 200 ml pouring cream 100 gm arborio rice 55 gm (¼ cup) raw caster sugar 1 vanilla bean, split and seeds scraped 2 eggs 1 punnet strawberries, thinly sliced, to serve   Rhubarb in syrup 300 gm caster sugar 4 rhubarb stalks, thinly sliced on a mandolin


  • 01
  • Preheat oven to 120C. Combine milk, cream, rice, sugar and vanilla bean and seeds in a saucepan and bring to a simmer, stirring occasionally, over medium heat. Reduce heat to low and stir occasionally until rice is cooked (15-20 minutes).
  • 02
  • Meanwhile, whisk eggs until smooth. Add to rice mixture, whisking continuously until combined. Pour into a 1-litre baking dish, place in a roasting pan, add boiling water to pan to come halfway up sides of dish. Bake until pudding is just set and has a slight wobble (1-1¼ hours). Cool, refrigerate overnight.
  • 03
  • Meanwhile, for rhubarb in syrup, place rhubarb in a heatproof bowl. Combine sugar and 200ml water in a saucepan and bring to a simmer over medium heat, stirring to dissolve sugar. Pour hot syrup over rhubarb and stand until cool. Serve rhubarb and strawberries with pudding.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Featured in

Aug 2010

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.