Name: Rice pudding with poached rhubarb
Cook time: 95 min
Total time: 95 min
Yield: 4
Ingredients: Poached rhubarb; 9 rhubarb stalks, cut into chunks; finely grated zest and juice of 2 oranges; 1/3 cup sugar; 1/3 cup water; 1 vanilla pod, split lengthways; Rice pudding; 1/3 cup short-grain rice; 1 tablespoon sugar; 1 tablespoon butter; 1 vanilla bean, split lengthways; 600 millilitre milk

Rice pudding with poached rhubarb

The chilly weather is on its way. Work on your internal insulation with Sarah Bowman’s rich and warming dessert

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Serves 4

Cook

1H 35M

Ingredients

Poached rhubarb

9 rhubarb stalks, cut into chunks

finely grated zest and juice of 2 oranges

1/3 cup sugar

1/3 cup water

1 vanilla pod, split lengthways

Rice pudding

1/3 cup short-grain rice

1 tablespoon sugar

1 tablespoon butter

1 vanilla bean, split lengthways

600 millilitre milk

Method

1.To make poached rhubarb, place all ingredients in a pot and bring to the boil. Reduce heat and simmer for about 5 minutes or until rhubarb is tender but still intact.

2.Preheat oven to 150°C.

3.Mix all pudding ingredients in a high-sided ceramic ovenproof dish and bake uncovered for 1½ hours, or until rice is cooked and creamy. Stir 3-4 times during the cooking process.

4.Extract the vanilla pod, scrape out seeds and stir them through the pudding before serving it with poached rhubarb.

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Ingredients

Method

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