Rice and Rhubarb Pudding with Caramel Crust

« Back to recipes
Utensil List
Sugar thermometer
Ingredients
1½ cups Arborio rice (short grain)
1 litre boiling water with a pinch of salt
3 cups milk, warm
1 cup cream, warm
100ml Wescobee honey
3 egg yolks
1 tblsp unsalted butter
½ tsp ground cinnamon
1 tsp vanilla extract
Poached Rhubarb
200g fresh rhubarb strips
½ cup caster sugar
2 cups of water
Method
Stir rice into boiling water, then lower heat for 5 minutes until all the water has been absorbed.
Slowly add warm milk, one cup at a time until all the milk has been absorbed (stirring all the time).
Stir in warm cream, honey, egg yolks, butter, cinnamon and vanilla. Set on the lowest heat setting and stir all the time until rich and creamy.
Allow the pudding to rest before serving (10 minutes with the lid on).
Poached Rhubarb Method
Boil the rhubarb in sugared water for 5 minutes until tender.
Once it is cooked, reduce the sugar and water to a caramel very slowly, keeping an eye on it all the time.
If using a sugar thermometer, cook sugar to 1700C.
Cook’s Warning!
Making caramel can be very dangerous due to the high temperature and the nature of working with hot sugar. Extreme caution is recommended at all times.
Serves Preparation Cooking Time
4-6 Serves 20 minutes 25 minutes