Serves 12

The Shahrouks - Rice Pudding


1.8L full cream milk

115g medium grain rice

1 ½ cups sugar

½ cup pepitas

6 dried figs, thinly sliced

6 dried apricots, finely sliced

1/2 cup sultanas

Ground cinnamon, to garnish

Rhubarb Sauce

8 stems rhubarb, trimmed, chopped into 1cm pieces

4 tbsp caster sugar


1. For the Rice Pudding, place milk and 900ml water into a medium non-stick saucepan and bring to the boil.  Meanwhile, wash rice under cold running water.  Add to the hot milk and water.  Stir well, reduce heat to very low and simmer very gently for about 1 ½ - 1 ¾ hours.  Stir with a silicone spatula every 5 minutes, scraping the base of the saucepan to prevent base of pan burning.  Once pudding has thickened, add sugar and stir and simmer for 5 minutes until sugar has dissolved.

2. Meanwhile, for the Rhubarb Sauce, place chopped rhubarb, sugar and 1/3 cup water into a small saucepan and place over a low heat.  Cover and simmer for 8-10 minutes until rhubarb has softened and liquid has thickened.  Remove from heat and set aside.

3. To serve, spoon Rice Pudding into 12 small serving bowls.  Arrange pepitas and dried fruits around the edge on the pudding.  Place a spoonful of Rhubarb Sauce in the centre of each pudding and serve with a sprinkle of cinnamon.