Baked Rice Pudding with Cardamom and Rhubarb

Baked rice pudding served in a small bowl with a drizzling of cream and a dollop of rhubarb compote

5 from 1 vote

Baked Rice Pudding with Cardamom and Rhubarb

This rice pudding recipe is baked in the oven and made from uncooked rice for a hands off approach to rice pudding that's easy to make and you can serve it with jam or homemade rhubarb compote

Prep Time10

Cook Time1 30

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 405kcal

Author: Janice Lawandi

Equipment

Ingredients

Rhubarb compote (optional)

100 grams granulated sugar
7 Fresh raspberries fresh or frozen, optional but gives compote a lovely pink colour if your rhubarb is more green
225 grams fresh rhubarb (or frozen), chopped

Baked rice pudding with cardamom

750 mL whole milk (3.25 % fat)
140 grams arborio rice
50 grams granulated sugar
5 mL vanilla bean paste split in half lengthwise
2.5 mL ground cardamom crack the pods open to reveal the seeds

Serving suggestions

whole milk (3.25 % fat) or 35 % cream, to drizzle on top before serving

Metric - US

Instructions

Pink rhubarb compote

In a small saucepan, heat the rhubarb, sugar, and raspberries over medium-low heat, covered.
When the mixture begins to simmer, uncover, and stir with a wooden spoon.
Continue cooking (about 15 minutes), stirring often, until the rhubarb breaks down into a lovely compote.

Baked rice pudding

Preheat the oven to 300 °F (150 ºC). Butter a very deep 7-inch diameter baking dish (like this one on Amazon). You want the baking dish to be able to contain over 1 litre of volume. Measure to be sure you have enough room to move the dish when it's full, without spilling.
Combine the milk, rice, sugar, vanilla bean paste, and cardamom in the prepared baking dish. Stir with a wooden spoon.
Cover the dish with foil and bake for 1 hour.
Remove from the oven to uncover and stir because the rice sinks to the bottom and you want it to cook evenly, then cover again and bake for another 30 minutes.
After 1.5 hours of baking, remove the pan from the oven to stir. Taste to check that the rice is al dente and properly cooked.
Once the rice pudding is thick and the rice is cooked, you can remove from the oven to serve. At this point it will be creamy. Or you can crank up the oven to 425 ºF to thicken the rice pudding further. It will develop a skin on top that will brown and the rice will absorb any remaining liquid. That's the point!
To serve, spoon the rice pudding into bowls with rhubarb compote, and drizzle with milk or cream.

Nutrition