Name: Rice pudding with baked strawberries and rhubarb
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: Serves 6
Ingredients: 250 ml (9 fl oz/1 cup) thin (pouring) cream; 750 ml (26 fl oz/3 cups) milk; 140 g (5 oz/⅔ cups) raw caster (superfine) sugar; 1 cinnamon stick; 250 g (9 oz) strawberries, hulled and halved; ½ vanilla bean, split in half lengthways, seeds scraped; 90 g (3¼ oz/½ cup) raw caster (superfine) sugar; ½ vanilla bean, split lengthways, seeds scraped; 3 egg yolks; juice of ½ orange; 20 g (¾ oz) butter, chopped; 220 g (7¾ oz/1 cup) white short-grain or medium-grain rice; 750 g (1 lb 10 oz) rhubarb, trimmed and cut into 4 cm (1½ inch) lengths

Preparation info

Serves
6

Difficulty
Medium
Ready in
2 hr

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

Creamy rice pudding served with baked strawberries makes for a delicious ending to any meal.

Ingredients

750 ml (26 fl oz/3 cups) milk
250 ml<

Method

Combine the milk, cream, sugar, cinnamon stick and the vanilla bean and seeds in the insert pan of a slow cooker or in a saucepan. Bring to a simmer over medium heat.

Return the insert pan, if using, to the slow cooker, or transfer the mixture to the slow cooker. Stir in the rice, then cover and cook on high for 1–1½ hours, or until the rice is tender.

Meanwhile, bake the rhubar