Creamed Rice with Rhubarb and Raspberries

Dessert, Pie, Cake, Ice Cream

Prep Time: 15 mins Cook Time: 50 min Total Time: 1 hr 5 mins Servings: 4 Source:

Ingredients

4 cup (1l) skim milk

2/3 cup (150g) caster sugar, plus 1/4 cup extra

1/2 cup (100g) medium-grain white rice

500 gram rhubarb trimmed, coarsely chopped

200 gram raspberries

Directions

1 Combine milk and sugar in a medium saucepan; bring to the boil. Stir in rice and reduce heat. Simmer with saucepan lid on for 50 minutes, stirring occasionally with a wooden spoon. Uncover and simmer 10 minutes or until rice is creamy and thickened.

2 Meanwhile, combine rhubarb and extra sugar in a large saucepan. Cook, stirring, over low heat, about 10 minutes or until rhubarb is tender.

3 Layer creamed rice and rhubarb mixture in serving dishes, finishing with rhubarb. Sprinkle with raspberries to serve.