Name: Cold rice pudding with rhubarb
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 6
Ingredients: 600 ml milk; 200 ml pouring cream; 100 gm arborio rice; 55 gm raw caster sugar (¼ cup); 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

Cold rice pudding with rhubarb

Australian Gourmet Traveller recipe for cold rice pudding with rhubarb.

Serves 6

Prep

20M

Cook

1H 20M

Total

1H 40M

Skip to Recipe

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.

Ingredients

600 ml milk

200 ml pouring cream

100 gm arborio rice

55 gm raw caster sugar (¼ cup)

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

Method

Main

1.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).

2.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.

3.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.

Recipe / styling by Lisa Featherby

Styling by Lynsey Fryers-Hedrick

Ingredients

Method

Main

Related stories