Name: Rice pudding fritters with rhubarb and winter strawberry jam
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 22
Ingredients: 750 ml milk (3 cups); 200 gm short-grain rice, such as arborio (1 cup); 20 gm butter, diced; 1 vanilla bean, split, seeds scraped; 1 piece of thinly peeled lemon rind; 110 gm caster sugar (½ cup); 60 gm plain flour; 1 egg, lightly beaten; 1 tbsp golden rum; 1 tsp baking powder; Vegetable oil, for deep-frying; Pure icing sugar, for dusting; Rhubarb and winter strawberry jam; 400 gm rhubarb, trimmed, cut into 2.5cm pieces; 200 gm strawberries, hulled, halved; 600 gm white sugar; Juice of ½ lemon

Rice pudding fritters with rhubarb and winter strawberry jam

Two winter favourites, rice pudding and rhubarb, combine in these sweet treats.

Serves 22

Prep

40M

Cook

45M

Total

1H 25M

Ingredients

750 ml milk (3 cups)

200 gm short-grain rice, such as arborio (1 cup)

20 gm butter, diced

1 vanilla bean, split, seeds scraped

1 piece of thinly peeled lemon rind

110 gm caster sugar (½ cup)

60 gm plain flour

1 egg, lightly beaten

1 tbsp golden rum

1 tsp baking powder

Vegetable oil, for deep-frying

Pure icing sugar, for dusting

Rhubarb and winter strawberry jam

400 gm rhubarb, trimmed, cut into 2.5cm pieces

200 gm strawberries, hulled, halved

600 gm white sugar

Juice of ½ lemon

Method

Main

1.Combine milk, rice, butter, vanilla bean and seeds and lemon rind in a saucepan over medium heat and bring to the boil. Reduce heat to low and simmer, stirring occasionally, until rice is tender (20-25 minutes). Transfer to a bowl, cool to room temperature (30-45 minutes) and discard vanilla bean. Add sugar, flour, egg, rum, and baking powder, stir to combine and refrigerate until firm (4-6 hours; if the mixture feels a little too wet add 1 tbsp of plain flour until it comes together).

2.For rhubarb and strawberry jam, place rhubarb, strawberries and 50ml water in a saucepan over medium heat. and cook partially covered, stirring frequently, until rhubarb is tender (12-15 minutes). Add sugar and lemon juice and cook until mixture reaches setting point (15-20 minutes; see cook’s notes p177). Set aside to cool.

3.Heat oil to 180C in a deep-fryer or deep saucepan. Deep-fry heaped tablespoonfuls of batter in batches until golden (2-3 minutes; be careful, hot oil will spit). Dust with icing sugar and serve with rhubarb and strawberry jam.