Photo of Baked rice pudding with rhubarb by WW

Baked rice pudding with rhubarb

7
7
7
SmartPoints® value per serving
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
6
Difficulty
Easy

Ingredients

rhubarb

600 g, (1 bunch) cut diagonally, 5cm lengths

caster sugar

¼ cup(s), (55g)

orange rind

1 tbs, finely grated

orange juice

½ cup(s), (125ml)

skim milk

3 cup(s), (750ml)

rice, arborio, dry

¾ cup(s), (150g)

ground cinnamon

½ tsp

vanilla bean paste

1 tsp

fresh lemon rind

1 tsp, wide lemon rind strips

Instructions

  1. 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.
  2. 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.
  3. Serve rice pudding topped with rhubarb and remaining orange rind.

Notes

TIPS: For a Persian twist, add 1 teaspoon of rosewater or orange blossom water in Step 2. Store any leftovers in an airtight container in the fridge for up to 1 day. Reheat in the microwave or on the stovetop, adding a little water if too thick.

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