Baked rice pudding with rhubarb
600 g, (1 bunch) cut diagonally, 5cm lengths
¼ cup(s), (55g)
1 tbs, finely grated
No added sugar orange juice
½ cup(s), (125ml)
3 cup(s), (750ml)
¾ cup(s), (150g)
Vanilla bean paste
Fresh lemon rind
1 tsp, wide lemon rind strips
- Preheat oven to 180°C or 160°C fan-forced. Line a baking tray with baking paper. Spread rhubarb on prepared tray. Sprinkle with 2 teaspoons of sugar and half the orange rind. Drizzle over juice. Bake for 10 minutes or until rhubarb is just tender (it should still hold its shape). Set aside to cool.
- Meanwhile, combine milk, rice, cinnamon, vanilla, lemon rind and remaining sugar in a medium saucepan. Bring to the boil over medium-high heat. Reduce heat and simmer, stirring often, for 25 minutes or until rice is tender and mixture is creamy. Remove and discard rind.
- Serve rice pudding topped with rhubarb and remaining orange rind.