If you feel like cosying up to something warm and delicious, check out our baked rice pudding with roasted rhubarb recipe.
Serves66
Cook time1 hr 10 mins1 hour 10 minutes
Prep time15 mins15 minutes, (+ 5 mins cooling & 10 mins resting time)
(+ 5 mins cooling & 10 mins resting time)
Ingredients
2 cups (500ml) milk
1 cup (250ml) cream
395g can sweetened condensed milk
½ cup (100g) medium grain rice, rinsed, drained
2 tbs brown sugar
1 tsp orange rind
1 tsp vanilla bean paste
½ tsp ground cinnamon
¼ tsp ground nutmeg
2 Coles Brand Australian Free Range Egg yolks
2 tbs flaked almonds, toasted
Roasted rhubarb
1 bunch rhubarb, cut into 5cm lengths
2 tbs caster sugar
2 tbs orange juice
Orange zest, to sprinkle
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 160°C. Combine milk, cream, condensed milk, rice, sugar, orange rind, vanilla, cinnamon and nutmeg in a medium saucepan over medium heat. Cook, stirring occasionally, for 5 mins or until mixture comes just to a simmer. Set aside for 5 mins to cool slightly.
Step 2
Add the egg yolks and stir to combine. Pour into a 4-cup (1L) ovenproof dish. Bake, stirring every 15 mins, for 1 hour or until rice is tender and custard is set. Set aside for 10 mins to rest.
Step 3
Meanwhile, to make roasted rhubarb, increase oven to 180°C. Line a baking tray with baking paper. Arrange the rhubarb over the prepared tray. Sprinkle with sugar, orange juice and orange zest. Bake for 10 mins or until just tender.
Step 4
Divide rice pudding among serving bowls. Top with roasted rhubarb and sprinkle with almonds.
