Caramelised Rice Pudding with Rhubarb
PersonalPoints™ per serving
1 hr 25 min
1 hr 15 min
Muscovado sugar and canned evaporated milk give a delicious caramelised flavour to this pudding. The tart flavour of the rhubarb complements it perfectly.
Pudding Rice (Short Grain), Dry
45 g, rinsed
½ teaspoons, level
1 teaspoons, level
450 g, cut into pieces
- Preheat oven to Gas Mark 3/170°C/325°F.
- 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.
- Bake the pudding in the centre of the oven for 1 1/4 hours.
- 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.