Stove-top rice pudding with baked rhubarb
- Serves 4
- Prep time: 5 mins | Cooking time: 40 mins
Warm rice pudding is so comforting and wonderful just on its own but you can jazz it up with baked rhubarb.
Recipe by: Real
Ingredients
2/3 cup medium-grain rice
3 cups milk
1 teaspoon vanilla essence
3 tablespoon caster sugar
1 teaspoon butter
3 stalks rhubarb, chopped
2 tablespoons sugar, extra
Method
Preheat the oven to 180ºC.
Place the rice, milk, vanilla essence and a pinch of salt with 1 tablespoon of the sugar into a saucepan. Cover with a lid; simmer on a low heat for 25-30 minutes.
Stir in the remaining sugar and the butter. Turn off the heat and cover with a lid. Rest for 7-10 minutes before serving.
While the pudding is resting, wash the rhubarb but do not dry. Toss in the extra sugar, which will stick to the wet rhubarb.
Arrange on a lined baking tray and bake for 7-10 minutes until soft to the touch.
Serve with the pudding and pouring cream if wished.