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Stove-top rice pudding with baked rhubarb

Serves   4
Prep time: 5 mins
Cooking time: 40 mins

Warm rice pudding is so comforting and wonderful just on its own but you can jazz it up with baked rhubarb.





  • 2/3 cup medium-grain rice
  • 3 cups milk
  • 1 teaspoon vanilla essence
  • 3 tablespoon caster sugar
  • 1 teaspoon butter
  • 3 stalks rhubarb, chopped
  • 2 tablespoons sugar, extra


  1. Preheat the oven to 180ºC.
  2. Place the rice, milk, vanilla essence and a pinch of salt with 1 tablespoon of the sugar into a saucepan. Cover with a lid; simmer on a low heat for 25-30 minutes.
  3. Stir in the remaining sugar and the butter. Turn off the heat and cover with a lid. Rest for 7-10 minutes before serving.
  4. While the pudding is resting, wash the rhubarb but do not dry. Toss in the extra sugar, which will stick to the wet rhubarb.
  5. Arrange on a lined baking tray and bake for 7-10 minutes until soft to the touch.

Serve with the pudding and pouring cream if wished.