Creamed rice with rhubarb and raspberries

Creamy and sweet rice pudding mixed with the bright tartness of tender rhubarb and fresh berries make this simple summer dessert a winner.

  • 50 mins cooking
  • Serves 4
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Creamed rice with rhubarb and raspberries
  • 4 cup (1l) skim milk
  • 2/3 cup (150g) caster sugar, plus 1/4 cup extra
  • 1/2 cup (100g) medium-grain white rice
  • 500 gram rhubarb trimmed, coarsely chopped
  • 200 gram raspberries


Creamed rice with rhubarb and raspberries
  • 1
    Combine milk and sugar in a medium saucepan; bring to the boil. Stir in rice and reduce heat. Simmer with saucepan lid on for 50 minutes, stirring occasionally with a wooden spoon. Uncover and simmer 10 minutes or until rice is creamy and thickened.
  • 2
    Meanwhile, combine rhubarb and extra sugar in a large saucepan. Cook, stirring, over low heat, about 10 minutes or until rhubarb is tender.
  • 3
    Layer creamed rice and rhubarb mixture in serving dishes, finishing with rhubarb. Sprinkle with raspberries to serve.

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