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English, European
Rhubarb Rice Pudding Recipe-24366

Photo by: Jan Baldwin
Comments: 0


I used to pick rhubarb in my granny Gee-Gee’s garden when I was about seven, with a bowl of sugar clutched in my fat little hand. The trick was to lick the rhubarb, dip it in the sugar, and crunch away. I would always do it to excess, which was a surefire way to aching guts, and Gee-Gee clucking over me with some milk of magnesia. Prepared this way, you have all the joy without the pain, and if you have access to a bumper crop, follow Mrs. Beeton’s example and make some jam. 

Yield: Serves 2


  • 4 cups (1 liter) milk, plus more as needed
  • ¾ cup (150 g) basmati rice 
  • 1 cinnamon stick 
  • ¼ cup (80 g) agave nectar or honey 
  • 1 teaspoon orange flower water  

For the Rhubarb:

  • 12 ounces (350 g) rhubarb, cut into 1-inch (2.5-cm) lengths
  • ½ cup (125 ml) water 
  • 1 star anise  
  • 1 teaspoon rose water 
  • 2 tablespoons agave nectar or honey


First, make the rice pudding. Pour the milk and rice into a medium-sized saucepan, add the cinnamon stick, bring to a boil, and then simmer over very low heat, stirring frequently, for around 30 minutes. At this point, stir in the agave or honey and orange flower water and cook for another 5 to 10 minutes, adding more milk if the pudding starts looking dry.   

In a separate heavy-bottomed saucepan, place the rhubarb, water, star anise, rose water, and agave or honey. Bring to a boil and simmer on low for about 10 minutes, turning once or twice, until you have a lovely tender pink softness. Plate the rice pudding and swirl the rhubarb through.

© 2012 Sophie Dahl

Nutritional Information

Nutrients per serving (% daily value)

794kcal (40%)
223mg (9%)
17g (26%)
9g (47%)
49mg (16%)
233mcg RAE (8%)
14mg (24%)
727mg (73%)
1mg (8%)

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