Rhubarb Crumble rice pudding

by Jonathan Cheung

Easy to make ahead and the flavours scream summer!

[Total: 1 Average: 5]
Rhubarb crumble rice pudding


The pudding

  • 4 cups / 1L Whole Milk - 3.5%
  • 1/2 cup / 125ml Dainty Kimora 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)



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.


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.


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


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.


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.


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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