Rhubarb and rosewater baked rice puddings
4 individual, coarsely chopped
¼ cup(s), (55g)
Queen, Essence, Natural, Rose Water
rice, arborio, dry
⅓ cup(s), (65g)
1¾ cup(s), (435ml)
vanilla bean extract
1 x 3 second spray(s)
- Preheat oven to 180°C. Lightly spray 4 x 1¼-cup (310ml) capacity ovenproof dishes with oil. Place the dishes into a large baking dish. Combine the rhubarb, 2 teaspoons sugar and 2 tablespoons water in a medium saucepan over medium heat and bring to the boil. Reduce heat and simmer, covered, for 3-4 minutes or until the rhubarb is tender. Remove from heat. Stir in the rosewater.
- Meanwhile, rinse the rice under cold water until the water runs clear. Cook rice in a small saucepan of boiling water for 8 minutes or until just tender. Drain.
- Whisk the milk, eggs, egg yolk, vanilla and remaining sugar in a large bowl. Spoon the rhubarb into the prepared dishes. Top with the rice. Pour over the egg mixture. Pour enough boiling water into the large baking dish to come halfway up the sides of the small dishes. Bake for 35-40 minutes or until golden and set. Set aside for 5 minutes to cool before serving.