Caramelised Rice Pudding with Rhubarb
7
Points®
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 teaspoon(s), level
Ground Nutmeg
1 teaspoon(s), level
Rhubarb
450 g, cut into pieces
Artificial sweetener
5 tablespoon(s)
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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