Spiced Rice Pudding with Roasted Rhubarb

Spiced Rice Pudding-7563

Ah rice pudding. Creamy and nurturing, it fills your heart with comforting warmth. I had roasted some rhubarb to top the individual pavlovas and had plenty to spare, it soon dawned on me that it would go rather marvellously with some rice pudding.

I’ve been dreaming of rice pudding since Vietnam. There was a wonderful Indian restaurant in Ho Chi Minh City that served complimentary rice pudding at the end of the meal, free rice pudding. Free rice pudding!

Baba’s Kitchen’s Kheer Pudding was creamy, sweet and lightly spiced, studded with cashews and a few juicy sultanas. A taste of India on a busy street in Saigon.

Spiced Rice Pudding-7573

With a drawer full of spices in the kitchen of my dreams, the joys of housesitting, I set to spicing up my rice pudding recipe from the abundant jars and packets. I had no cashews or sultanas, I’ve yet to build up my baking stores since returning from Asia, so this rice feels more medieval than Indian to me.

A drawer full of spice!

I steeped cloves, orange rind, nutmeg, cinnamon, ginger and star anise in milk, I could picture tudor cooks stirring huge pans of creamy rice, heady with exotic spices shipped to these shores from across the oceans. The spice trade that shaped the world we know today.

The strained, spiced milk was then used to make slow baked rice pudding, rich and decadent under a burnished skin and served with sharp roasted rhubarb. 

Spiced Rice Pudding-7558

Spiced Rice Pudding

Spiced Milk

  • 900 ml { 4 scant cups } milk
  • 2 sliced fresh ginger
  • 1 star anise
  • 1/2 tsp ground cinnamon, or a cinnamon stick
  • 6 cardamoms
  • 4 cloves
  • 1/2 tsp freshly grated nutmeg
  • 4 thin peelings of orange rind

Simply place all of the ingredients into a pan and put on a low heat until warm. Do not let it boil, just warm enough for steam to rise.

Take off the heat and let the spices steep for an hour or so, cover the pan with a lid or a plate and stand to one side.

Once steeped, strain through a sieve. The spiced milk is now ready to use.

Flavouring the milk

grate in some fresh nutmeg

blend and heat

Let steep then strain

Baked Spiced Rice Pudding

Serves 4

Oven 220 C / gas 7 / 425 F / Aga roasting oven, rack on first set of runners from the bottom

then drop oven to 140 C / gas 1 / 275 F / switch to Aga simmering oven

shallow two pint oven-proof dish, buttered

  • all of the prepared spiced milk
  • 75g { 1/3 cup } pudding rice
  • 3 tbsp soft light brown sugar
  • 1 tbsp butter + extra for greasing
  • roasted rhubarb to serve

Place all of the ingredients, except the roasted rhubarb, into the greased oven-proof dish and give it a gentle stir.

Carefully put it into the hot oven and bake for around 20 minutes or until a burnished skin starts to form on the surface.

At this point lower the temperature of the oven to 140 C / gas 1 / 275 F or if you are using an Aga, switch the pudding into the simmering oven.

Set a timer for two hours and leave it to slowly bake. You can forget about it!

After two hours, check by peeling back a bit of the wonderful burnished skin and test the rice, it should be soft and surrounded by a creamy sauce. If not return it to the oven and cook for longer. Keep your eye on it now though, over-cooking will make it dry and stodgy.

So long as the rice is cooked don’t worry if it seems to runny, the pudding will thicken somewhat on standing.

Serve while warm with the roasted rhubarb or it is even delicious cold out of the fridge the next day!

 

Bake at a high heat til it starts to form a skin then lower the heat and bake for two hours

soft creamy rice

 

Spiced Rice Pudding
Creamy baked rice pudding made with spiced milk. Serves 4.
Print
For the Spiced Milk
  1. 900 ml { 4 scant cups } milk
  2. 2 sliced fresh ginger
  3. 1 star anise
  4. 1/2 tsp ground cinnamon, or a cinnamon stick
  5. 6 cardamoms
  6. 4 cloves
  7. 1/2 tsp freshly grated nutmeg
  8. 4 thin peelings of orange rind
For the Rice Pudding
  1. all of the prepared spiced milk
  2. 75g { 1/3 cup } pudding rice
  3. 3 tbsp soft light brown sugar
  4. 1 tbsp butter + extra for greasing
Instructions
  1. Simply place all of the ingredients for the Spiced Milk into a pan and put on a low heat until warm. Do not let it boil, just warm enough for steam to rise.
  2. Take off the heat and let the spices steep for an hour or so, cover the pan with a lid or a plate and stand to one side.
  3. Once steeped, strain through a sieve. The spiced milk is now ready to use.
Now to make the Rice Pudding
  1. Preheat oven 220 C / gas 7 / 425 F / Aga roasting oven, rack on first set of runners from the bottom and butter a shallow two pint oven-proof dish.
  2. Place all of the ingredients into the greased oven-proof dish and give it a gentle stir.
  3. Carefully put it into the hot oven and bake for around 20 minutes or until a burnished skin starts to form on the surface.
  4. At this point lower the temperature of the oven to 140 C / gas 1 / 275 F or if you are using an Aga, switch the pudding into the simmering oven.
  5. Set a timer for two hours and leave it to slowly bake. You can forget about it!
  6. After two hours, check by peeling back a bit of the wonderful burnished skin and test the rice, it should be soft and surrounded by a creamy sauce. If not return it to the oven and cook for longer. Keep your eye on it now though, over-cooking will make it dry and stodgy.
  7. So long as the rice is cooked don’t worry if it seems to runny, the pudding will thicken somewhat on standing.
Notes
  1. Serve warm however it is also delicious cold out of the fridge the next day!
  2. Wonderful served with sharp stewed fruit such as rhubarb or jam.
Vagabond Baker http://vagabondbaker.com/
 spiced rice pudding with roasted rhubarb // oven baked

 

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