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Photo of Caramelised Rice Pudding with Rhubarb by WW

Caramelised Rice Pudding with Rhubarb

7
PersonalPoints™ per serving
Total Time
1 hr 25 min
Prep
10 min
Cook
1 hr 15 min
Serves
4
Difficulty
Easy
Muscovado sugar and canned evaporated milk give a delicious caramelised flavour to this pudding. The tart flavour of the rhubarb complements it perfectly.

Ingredients

Pudding Rice (Short Grain), Dry

45 g, rinsed

Muscovado Sugar

25 g

Evaporated Milk

175 ml

Skimmed Milk

300 ml

Salt

1 pinch

Vanilla Extract

½ teaspoons, level

Ground Nutmeg

1 teaspoons, level

Rhubarb

450 g, cut into pieces

Artificial sweetener

5 tablespoons

Instructions

  1. Preheat oven to Gas Mark 3/170°C/325°F.
  2. Tip the rice into a 1.25 litre deep ovenproof dish. Add the sugar and evaporated milk, then use the empty can to measure out 1 can of cold water. Add this to the dish with the skimmed milk, salt, vanilla extract and nutmeg. Stir to dissolve the sugar.
  3. Bake the pudding in the centre of the oven for 1 1/4 hours.
  4. Fifteen minutes before the pudding is ready, put the rhubarb into a saucepan with a little water. Heat and simmer for 5-8 minutes, until tender. Add sweetener, to taste. Serve with the pudding.

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