Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 6
• 1 cup (220g) medium grain rice
• 4 cups (1L) milk
• 1/3 cup (75g) caster sugar
• 1 teaspoon vanilla extract
• 1 bunch rhubarb, trimmed and sliced
• 1 tablespoon caster sugar, extra
• 2/3 cup (145g) Demerara sugar
1. Add the rice to a saucepan of boiling water and cook for 5 minutes,
then drain. Return to the saucepan with the milk and the 1/3 cup caster sugar.
2. Bring to the boil, reduce the heat to low and cook uncovered, stirring regularly, for 20 minutes, until the rice is creamy and the liquid is almost all absorbed. Stir more often towards the end of cooking time, to prevent it catching on the bottom. Stir in the vanilla extract.
3. Meanwhile, place the rhubarb and extra caster sugar into a medium sauce-pan with 1 tablespoon water. Cover, cook over medium-low heat for 3 minutes, then uncover and cook a further
2 minutes, until soft and pulpy.
4. Spoon the rhubarb into 1-cup heatproof ramekins, and spoon the rice over the top. Smooth the surface. Sprinkle the tops with Demer-ara sugar and place under
a hot grill for 5 minutes, to caramelise the sugar.
