Baked Rice Pudding with Rhubarb Compote

Method

• Step 1

  Pre-heat the oven to 140°C

• Step 2

  Place a saucepan onto a medium heat and add the butter and honey.

• Step 3

  Add the rice and cook until it puffs up.

• Step 4

  Add the milk, vanilla extract, and crème fraîche and bring to the boil.

• Step 5

  Stir well to combine.

• Step 6

  Pour into a buttered ovenproof dish and bake for 2-2½ hours.

• Step 7

  For the rhubarb compote, place a saucepan onto a medium heat and add the sugar.

• Step 8

  Add the sliced rhubarb and strawberries and stir to combine.

• Step 9

  Bring to a simmer and cook until the rhubarb has softened but still retains some texture.

• Step 10

  Allow to cool.

• Step 11

  To serve, place a portion of rice pudding in a bowl and top with a generous spoonful of the rhubarb compote.