For the Rhubarb:
200g Rhubarb cut into short lengths
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
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
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
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