Hot brown sugar rice pudding recipe
Taking cues from the French riz au lait, this warming rice pudding is so rich and creamy you’ll want it morning and night.
A hot rice pudding couldn’t be more comforting. This recipe takes its cues from the French riz au lait, rather than the classic baked English rice pudding. An egg is added at the end of the cooking, giving the pudding a rich, custardy result. I like to serve my pudding with roast rhubarb and a dollop of Greek yoghurt to cut through the richness. But serve it with whatever fruit you like. Or go all out and serve it with a butterscotch sauce like the French do.
Some other delicious recipes you may love:
- The secret to making the world’s best hot chocolate
- Naked citrus & coconut tart recipe
- A fudgy, rich and moist chocolate cake
While I love this for dessert on a cold winter’s night, it’s equally good for breakfast. When the pudding has cooled, chill it in the fridge. Keep in mind this will thicken the pudding up even more, so when it comes time to eat, you may want to stir through some cream to loosen things up.
RECIPE: Hot brown sugar rice pudding with rhubarb
Ingredients
- 125g arborio rice
- 700ml full-fat milk
- 100ml pure cream
- 1 tablespoons vanilla
- 60g brown sugar
- 50g (⅓ cup) sultanas
- 1 egg yolk
- Bunch of rhubarb, roughly 400g, washed
- ⅓ cup caster sugar
- Thick, unsweetened Greek yoghurt to serve
Method
- Rinse rice. Add milk, cream, vanilla and half the brown sugar (30g) to a deep-sided saucepan. Turn on medium to low heat. Rain in rice and gently simmer for 20 minutes, stirring frequently to stop a skin forming on the milk and rice sticking on the bottom of the pan. Add sultanas and continue to stir frequently for 20 minutes or until the rice is tender and has started to thicken (remembering it will continue to thicken as it cools).
- In a bowl, whisk together remaining sugar and egg yolk until creamy. Add a tablespoon of your hot rice milk to your egg and mix well, then pour the yolk mixture into the hot rice, stirring swiftly for 30 seconds. Take off the heat and stir well to combine. Leave to stand for 15 minutes to thicken up and slightly cool. Your pudding should be thick enough that it parts when you run a spoon through, but loose enough to ooze back in on itself.
- Meanwhile, to prep the rhubarb, preheat oven to 200C/180C fan-forced (200C convection). Trim the ends and cut the rhubarb into 5cm pieces. Put the rhubarb in a shallow baking dish, sprinkle over sugar and toss it together. Arrange rhubarb pieces so they are in a single layer. Cover with foil and roast for 15 minutes. Remove the foil. The sugar should have now dissolved. Carefully give the pan a shake and roast for another 5 minutes or so until the rhubarb is tender and juices syrupy.
- Divide pudding among bowls. Top with a dollop of Greek yoghurt and rhubarb. Serves 4