25g butter
3 tablespoons caster sugar
75g (approx ⅓ cup) arborio or other risotto, short grain or sushi rice
750ml full fat milk
100ml cream
6 pieces crystallised ginger, finely chopped
1 teaspoon vanilla extract
4-5 stems rhubarb (approx 400g), cut into 3cm lengths
3 oranges
3cm-piece ginger, peeled, finely grated
3 tablespoons caster sugar

In my experience, you are either a lover or loather of rice pudding, especially the baked variety complete with loads of skin. It’s perfect to cook in the oven when you are cooking something else above it, though I start it off on the stovetop to get the rice to cook a little quicker (if you prefer you could cook this completely on the stovetop).


View the recipe collection here


1.Heat the oven to 160°C.
2.Grease a 1½-litre capacity baking dish.
3.Put the butter, sugar, rice, milk, cream, ginger and vanilla in a saucepan and bring up to a simmer.
4.Cook for 5 minutes, stirring constantly.
5.Pour into the baking dish and cook for 1½ hours in the oven – the rice should be creamy and cooked through.
6.If cooking on the stovetop, cook it gently, stirring often, until the rice is tender, approximately 30-35 minutes.
7.Do add a little extra milk if it looks to be drying out.
8.Serve the rice pudding in bowls with some rhubarb compote on the side.
10.Heat the oven to 160°C.
11.Lay out the rhubarb in a single layer on a lipped baking tray.
12.Grate the zest of 1 orange and squeeze the juice.
13.Mix the zest and juice with the ginger and sugar and pour over the rhubarb.
14.Bake for 15-20 minutes until the rhubarb is tender but just holding its shape.
15.Meanwhile, peel the remaining oranges and cut into segments, squeezing any remaining juice from the membranes.
16.Gently scatter the oranges and remaining juice over the rhubarb.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jess Hemmings