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Rhubarb Crumble rice pudding

by Jonathan Cheung

Easy to make ahead and the flavours scream summer!

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Rhubarb crumble rice pudding

Ingredients

The pudding

  • 4 cups / 1L Whole Milk - 3.5%
  • 1/2 cup / 125ml Dainty Short rice
  • 1/4 cup / 65ml Sugar

Rhubarb compote

  • 1 1/2 cups / 375ml Rhubarb, diced
  • 1/4 cup / 65ml Sugar
  • 1 tsp Ginger, fresh, peeled and grated or chopped very fine

Crumble topping

  • 1/2 cup / 125ml All-Purpose Flour
  • 1/2 cup / 125ml Brown Sugar
  • 1 pinch Salt
  • 1/2 cup / 115g Unsalted Butter
  • 1/2 cup / 125ml Oats (optional)

Preparation

1

Place the milk, rice and sugar in a heavy bottomed pot on medium heat and bring to a simmer. Cook 45-55 minutes on medium-low, stirring occasionally so bottom doesn't scorch, until it reduces by about half.

2

When thickened, remove from the heat, let it cool. Taste for sweetness and adjust if you wish. Pour into a bowl or 4-6 individual cups you will serve from - you can serve warm or cover and refrigerate.

3

While the pudding is cooking you can prepare the Rhubarb compote and Crumble topping.

4

Add the rhubarb, sugar and ginger to a small pot. Over medium heat, cover, and bring to a simmer. Cook for 5 minutes at a simmer until the rhubarb has softened but still keeps its shape. Set aside to cool.

5

For the Crumble - Preheat the oven to 375F. In a bowl mix all the ingredients and bring it together with your fingers or a fork. When fully mixed spread it on a lined baking sheet and bake for 15-20 minutes, until browned and crispy. Remove and cool.

6

To Serve, spoon a generous portion of the rhubarb compote on top of the pudding, followed by a generous portion of the crumble mixture.


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