Ingredients

For the rice pudding:

  • 1/2 cup rice
  • 1/2 cup brown sugar
  • 6 cups whole milk
  • 1/4 teaspoon salt
  • 4 cardamom pods, smashed (optional)


For the rhubarb:

  • 1 pound rhubarb, trimmed and cut into 1- to 2-inch pieces
  • 2 teaspoon fresh ginger, finely minced
  • 1/4 cup sugar
  • 3 tablespoons honey

Procedure

For the rice pudding:

  1. In a medium saucepan, combine rice, brown sugar, milk, salt, and cardamom pods. Bring the mixture to a boil, stirring occasionally, then reduce the heat to low and simmer.
  2. Every five to 10 minutes, give the rice a stir to prevent it from sticking to the bottom of the pan. Simmer until the rice is cooked and the milk has reduced to the consistency of custard (or melted ice cream), about 30 to 40 minutes.
  3. As the pudding cools it will continue to thicken. Serve warm or room temperature with the roasted rhubarb.


For the rhubarb:

  1. Preheat your oven to 400°F. Add the rhubarb and ginger to a small roasting pan or sheet tray. Spring the sugar on top then gently toss to combine.
  2. Roast for 20 minutes. You can gently stir part way through the roasting, just take care not to smash the rhubarb.
  3. Covered and refrigerated, the rice pudding will keep for up to three days
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Purchase

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