Last Friday I took a study day to finish an assignment. I am incredibly insanely grateful that my work is one that offers study leave for people studying degrees that add to the business (I’m studying a Bachelor of Business which OF COURSE is relevant to any business). It also felt glorious to get up, go for a run and then have time to make myself breakfast.
I had something very specific in mind. I wanted stewed rhubarb and I wanted rice pudding. I didn’t want a baked rice pudding though, I wanted something that was a lot more like a sweet risotto. Creamy, sweet, comforting. I knew the recipe existed, I just couldn’t remember where. After a few minutes searching through my recipe collection I hit pay dirt in the Joy the Baker cookbook and it was on.
The first mouthful of this was almost too… everything. Too sweet, too rich, too tart. All at once. By the second bite though, the flavours started to balance out, and by the third bite I knew I would have to force myself to stop.
Rice pudding with stewed rhubarb
(Adapted from the Joy the Baker cookbook and Donna Hay Issue 74 respectively)
250g rhubarb, trimmed and chopped into 2cm pieces
¼ cup caster sugar
1 teaspoon vanilla extract
1 stick cinnamom
2 tablespoons lemon juice
2 cups of water, boiled
¼ teaspoon salt
½ cup basmati rice
1 ½ cups milk
¼ cup brown sugar
1 teaspoon ground cinnamon
20g unsalted butter
- In a saucepan combine the rhubarb, caster sugar, vanilla extract, cinnamon stick and lemon juice. Place on the stove over a medium heat. Bring to the boil, and cook stirring occasionally for 10 minutes or until the rhubarb is very soft. Once cooked place in a bowl and set aside to cool.
- Meanwhile combine the rice and salt in a separate saucepan over a high heat. Add the boiled water (this will decrease cooking times) and cover. Cook, checking occasionally until the water is completely absorbed and the rice is al dente. This will take around 10 – 15 minutes. Remove the rice from the saucepan and set aside. Rinse out the saucepan and place back over a low heat. Add the milk, sugar and cinnamon and cook until just warm, whisking to combine.
- Add the rice back to the pot and cook, stirring often until the rice is creamy and the milk absorbed. Stir through the butter.
- Serve topped with the stewed rhubarb.
P.S. Happy Easter/Equinox! I will spending it hanging out with Mike, cooking dinner for friends and…doing a lot of homework (sigh)