Honey- and Ginger-Roasted Rhubarb Gives Rice Pudding a Kick

When it comes to comfort food, it’s hard to top smooth and creamy rice pudding.

Rhubarb in pie — that’s easy. But there are many other things you can do with the tangy tart vegetable. This month Electrolux partner Ashley Rodriguez of Not Without Salt shares tips, insights, and recipes on how to cook with it.

Rice pudding (or milk rice, as it is sometimes called) is a dessert fit for everything from a sweet end to a weeknight meal to a fancy dinner party. It’s hard to find someone who doesn’t love the sweet, creamy texture of rice pudding — and the tart rhubarb crown in this recipe is the perfect punch of flavor to top it with.

But the love of rice pudding aside, this roasted rhubarb is a great treat as is. Serve it over ice cream or your morning bowl of oatmeal or yogurt. It is satisfyingly tart, has a soft heat from the ginger, and a floral sweetness from the honey. Plus, there is the dramatic beauty of plating those ruby-tinged rhubarb stalks.

Live.Love.Lux Tip: Roast rhubarb until it’s sweet and tart using Perfect TasteTM Convection
on our
Electrolux Gas Range.

For Ashley, this particular recipe strikes a personal chord.

“As a child, milk rice was sometimes served to us for dinner. It was always my brother’s favorite dinner (can you blame him? Dessert for dinner would be any child’s favorite). But I was well into my 20s before I discovered that rice pudding and milk rice are actually the same thing.

Now, years later, I recently called my brother to tell him that I was making milk rice. He had very specific questions about my process. “You didn’t add eggs did you?” I assured him I didn’t. “You didn’t cook the rice in water first did you?” Again, I put his fears at ease when I explained to him that I simmered the rice in a brown sugar-laced milk mixture until the milk cooked down to the consistency of soft custard. He was so proud of his little sister,” she reminisces.

Whether you chose to serve this for breakfast, snack time, dinner, or dessert, this roasted rhubarb and rice pudding recipe will certainly end up a household hit.

Honey- and Ginger-Roasted Rhubarb with Brown Sugar Rice Pudding

“I tend to leave the rhubarb alone in the oven so the weight of my stirring doesn’t crush the beautiful, tender stalk.” – Ashley



For the rice pudding:

1/2 cup rice

1/2 cup brown sugar

6 cups whole milk

1/4 teaspoon salt

4 cardamom pods, smashed (optional)

For the rhubarb:

1 pound rhubarb, trimmed and cut into 1- to 2-inch pieces

2 teaspoon fresh ginger, finely minced

1/4 cup sugar

3 tablespoons honey


For the rice pudding:

In a medium saucepan, combine the rice, brown sugar, milk, salt, and cardamom pods. Bring the mixture to a boil, stirring occasionally, then reduce the heat to low and simmer.

Every five to 10 minutes, give the rice a stir to prevent it from sticking to the bottom of the pan. Simmer until the rice is cooked and the milk has reduced to the consistency of custard (or melted ice cream), about 30 to 40 minutes.

As the pudding cools it will continue to thicken. Serve warm or room temperature with the roasted rhubarb.

For the rhubarb:

Preheat your oven to 400°F. Add the rhubarb and ginger to a small roasting pan or sheet tray. Spring the sugar on top then gently toss to combine.

Roast for 20 minutes. You can gently stir part way through the roasting, just take care not to smash the rhubarb.

Covered and refrigerated, the rice pudding will keep for up to three days.

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