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Vanilla rice pudding with poached rhubarb

  • 0:15 Prep
  • 0:30 Cook
  • 6 Servings


  • 4 cups gluten-free soy milk
  • 1 cup arborio rice
  • 1/4 cup caster sugar
  • 1 teaspoon vanilla extract

Poached rhubarb

  • 1 cup caster sugar
  • 1 cinnamon stick
  • 3 strips lemon rind
  • 1 (600g) bunch rhubarb, washed, trimmed, cut into 6cm lengths


  • 1
    Combine milk, rice, sugar and vanilla in a saucepan over medium heat. Bring to the boil. Reduce heat to low. Simmer, stirring every 5 minutes, for 25 minutes or until rice is tender and creamy.
  • 2
    Meanwhile, make poached rhubarb: Preheat oven to 180°C/160°C fan-forced. Place sugar, cinnamon, lemon rind and 1 cup cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 2 to 3 minutes or until mixture has slightly thickened.
  • 3
    Place rhubarb, in a single layer, in a large baking dish. Add sugar mixture. Cover with foil. Bake for 20 minutes or until rhubarb is tender. Remove and discard cinnamon stick and lemon rind.
  • 4
    Divide rice mixture between bowls. Top with poached rhubarb. Serve.

Source: taste.com.au


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