By The Shahrouk sisters
Cooking time more than 2 hours
Serves 10 or more
1.8L full cream milk
115g medium grain rice
1½ cups sugar
½ cup pepitas
6 dried figs, thinly sliced
6 dried apricots, finely sliced
½ cup sultanas
ground cinnamon, to garnish
8 stems rhubarb, trimmed, chopped into 1cm pieces
4 tablespoons 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 1½-1¾ hours. Stir with a silicone spatula every 5 minutes, scraping the base of the saucepan to prevent base of pan burning.
2. Once pudding has thickened, add sugar and stir and simmer for 5 minutes until sugar has dissolved.
3. Meanwhile, for the rhubarb sauce, place chopped rhubarb, sugar and ⅓ 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.
4. 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.
Image and recipe courtesy of the Shahrouk sisters for episode 6 of Family Food Fight.