Rice Pudding with Roasted Rhubarb (Egyptian)

An old-fashioned rice pudding gets an uplift and pairs beautifully with the tart rhubarb.

2 cups cream (500 mL)
2 cups milk (500 mL)
½ cup caster sugar (110 g)
1 stick cinnamon
1 vanilla bean, split, seeds scraped
4 eggs
2 egg yolks
arborio rice (100 g)
½ cup pistachios, toasted, chopped (75 g)

Roasted Rhubarb:
rhubarb, stalks cut into 7 cm pieces (700 g)
1 Tbsp. ginger, finely grated
1 orange, freshly zested
1 orange, freshly juiced
½ lemon, freshly juiced
¼ cup caster sugar (55 g)

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3).

Combine cream, milk, sugar, cinnamon and vanilla pod and seeds in a saucepan over medium heat, stirring until sugar dissolves. Remove from heat. Set aside for 15 minutes to infuse.

Grease a 2 L (8 cup) ovenproof dish. Remove cinnamon and vanilla pod from milk mixture. Whisk in eggs and extra yolks, then stir through rice. Pour mixture into dish and place in a deep roasting pan. Pour in enough boiling water to come halfway up the sides.

Bake for 15 minutes, then remove from oven and stir. Return to oven, bake for 15 minutes, then remove and stir again.

Bake for 30 minutes or until rice is cooked, then increase oven to 425°F (220°C/200°C fan, Gas Mark 7). Cook for a further 10 minutes or until golden.

Remove from oven and set aside in water bath for 15 minutes to rest.

Combine all rhubarb ingredients in an ovenproof dish. Bake for 15 minutes or until tender. Serve pudding topped with rhubarb, rhubarb juices and pistachio.

Makes 6 servings.