in Dessert Recipes

Rhubarb rice casserole

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Ingredients for 4 servings:

  • 500 ml milk
  • 150 g short grain rice
  • 1 pinch of salt
  • 30 g butter
  • 500 g rhubarb
  • 4 eggs
  • 100 g sugar
  • 1 organic lemon(s), grated peel
  • 1 tsp powdered sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Bring the milk to a boil in a saucepan and stir in the washed, well-drained rice, salt, and butter. Cover and let it swell over low heat for about 20 minutes. Meanwhile, wash the rhubarb and trim off some of the woody ends from each stalk. Cut the rhubarb into small pieces. Beat the eggs, sugar, and lemon zest until frothy, then fold in the rice and rhubarb pieces. Pour the rhubarb rice into a greased baking dish and bake in a preheated oven at 200°C for about 30 minutes. Sprinkle with powdered sugar to finish. Preparation time, including cooking, is approximately 60-70 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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