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Rhubarb Rice Pudding

By Sophie Dahl

This gorgeous rice pudding is creamy, dreamy and jam packed with rhubarb. And if you have access to a bumper crop, follow Mrs Beeton’s example and make some jam. And then don a crown, because frankly, you're a domestic goddess, and I don't think I've ever made rhubarb jam.

Photography by Jan Baldwin
  • Serves: 2
  • Preparation time: 10 minutes
  • Cooking time: 40 minutes


  • 1 litre milk
  • 150g basmati rice
  • 1 cinnamon stick
  • 80g agave syrup or honey
  • 1 tsp of orange flower water

For the rhubarb:

  • 350g rhubarb, cut into 2.5cm/1 inch lengths
  • 125ml/1/2 cup of water
  • 1 star anise
  • 1 tsp of rosewater
  • 2 tbsp of agave syrup or honey


  1. First make the rice pudding. Pour the milk and rice into a medium sized saucepan, add the cinnamon stick, bring to the boil, and then simmer on a very low heat, stirring frequently, for around 30 minutes. At this point, stir in the agave or honey and the orange flower water and cook for another five to ten minutes, adding more milk if it starts looking dry.
  2. In a separate heavy-bottomed pan, place the rhubarb, water, star anise, rosewater and agave or honey. Bring to the boil and simmer on low for about 10 minutes, turning once or twice, until you have a lovely tender pink softness. Plate the rice pudding and swirl the rhubarb through.