For the Rhubarb:

200g Rhubarb cut into short lengths

70g sugar

Toss rhubarb in sugar and bake in 160 C oven until just softened

 For the rice:

400 ml whole milk
450 ml double cream
75g caster sugar
1 vanilla pod, split and seeds scraped
200g pudding rice

Put milk, cream sugar & rice into a saucepan. Bring to the boil & simmer gently until rice is just cooked.

At this point you can chill the rice until morning

Sabyon:

50g sugar
3 large egg yolks

Place egg yolks and the 50g sugar in a bowl over a bain marie and whisk to a Sabyon.

Fold sabyon into rice pudding and serve topped with Rhubarb

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email [email protected].