Rhubarb Rice Pudding
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.
Total Timeunder 1 hour
OccasionCasual Dinner Party, Family Get-together
Dietary ConsiderationEgg-free, Gluten-free, Halal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegan, Vegetarian
Taste and TextureCreamy, Sweet, Tart
Type of DishDessert, Pudding
- 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
- 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