Baked Rice Pudding With Roasted Rhubarb

Take advantage of seasonal produce with this delicious rice pudding baked with roasted rhubarb.

The ingredient of Baked Rice Pudding With Roasted Rhubarb

• 2 cups 500ml milk
• 1 cup 250ml cream
• 395g can sweetened condensed milk
• 1 2 cup 100g medium grain rice rinsed drained
• 2 tbsp brown sugar
• 1 tsp orange rind
• 1 tsp vanilla bean paste
• 1 2 tsp ground cinnamon
• 1 4 tsp ground nutmeg
• 2 coles brand australian free range egg yolks
• 2 tbsp flaked almonds toasted
• 1 bunch rhubarb cut into 5cm lengths
• 2 tbsp caster sugar
• 2 tbsp orange juice
• orange zest to sprinkle

The Instruction of baked rice pudding with roasted rhubarb

• preheat oven to 160c combine milk cream condensed milk rice sugar orange rind vanilla cinnamon and nutmeg in a medium saucepan over medium heat cook stirring occasionally for 5 mins or until mixture comes just to a simmer set aside for 5 mins to cool slightly
• add the egg yolks and stir to combine pour into a 4 cup 1l ovenproof dish bake stirring every 15 mins for 1 hour or until rice is tender and custard is set set aside for 10 mins to rest
• meanwhile to make roasted rhubarb increase oven to 180c line a baking tray with baking paper arrange the rhubarb over the prepared tray sprinkle with sugar orange juice and orange zest bake for 10 mins or until just tender
• divide rice pudding among serving bowls top with roasted rhubarb and sprinkle with almonds

Nutritions of Baked Rice Pudding With Roasted Rhubarb

fatContent: 564 279 calories
saturatedFatContent: 28 grams fat

carbohydrateContent: 16 grams saturated fat
sugarContent: 65 grams carbohydrates
fibreContent: 50 grams sugar
proteinContent: n a
cholesterolContent: 14 grams protein
sodiumContent: n a

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