Rice pudding or “Riz au lait” for me – litteral traduction: milk rice. I think I prefer the french way and it sounds more appetising doesn’t it? Maybe it is just me!
Mum would make rice pudding mostly every single week. She usually would use whole milk from my Uncle’s milk farm (That she freezes in bottles to always have some available) which makes it even more delicious. I have this vivid memory of teenage me and my sister, coming back from high school after 1h bus journey, starving. Mum had made some milk rice in a pan and left the wooden spoon in. We both slurp the delicious milk and rice pudding from the wooden spoon and couldn’t stop … this is how good my mum’s rice pudding is!
Now, I am still learning how to master it like my mum – getting there – and wanted to share with you her oven baked rice pudding version.
Do not be worry by the amount of milk per rice, the rice will soak up all of the milk! The first time mum gave me her recipe, I thought ” hum, this is not right, let me add half of the packet of rice” well guess what, what came out of the oven was more a rice cake, than rice pudding! Trust me – and my mum – you want a creamy rice pudding, so let’s follow the recipe 🙂
Finally, it is rhubarb season! Yay!! Rhubarb is not only beautifully pink, but also so versatile and delicious! I made it in compote to perfectly brings some acidity to our sweet rice pudding. I hope you like it!
Quantity: a normal size oven tray
For the rice pudding
- 1L of whole milk
- 1 vanilla pod
- 100g of round rice
- 100g of caster sugar (or alternative like 50g of honey, agave or maple syrup)
For the rhubarb compote
- 200g of rhubarb
- 1 vanilla pod
- 2 tbsp of maple syrup
1* Prepare the rice: In the oven tray, mix all of the ingredients.
2* Bake the rice pudding for 2h at 180C.
3* Make the compote: Prepare and dice the rhubarb. In a pan, mix the sugar and vanilla, and cook for 10min on medium heat until the rhubarb is soft. Serve everything compote together and enjoy!