The rhubarb in our garden was beginning to “call out” to me as I went past it each day. The stalks were displaying their glorious jeweled colour proudly. As the weather cools I have been craving more food and food that is warm and comforting.
A rice pudding, warm and filling surely meets these cravings. Mr Fresh often tells me that I can’t compete with his fathers rice pudding. He recalls it as the best he has ever tasted.
I am not sure what was in it but I know that it would not have been a very healthy pudding. Over the years I have attempted to come up with a version that is healthier but passes the taste testing of Mr Fresh’s childhood memories.
I first attempted a coconut and date brown rice pudding – it was on the way to being acceptable to him (everyone else enjoyed it). There have been numerous other attempts, including one with organic raw groats. Unfortunately non of these other recipes tasted great to me so they were never published here.
The beauty of this recipe is that you can make it with just a few rhubarb stems picked from the garden. It is a recipe type typical of those I love to create, a few home grown ingredients used to create a wholesome dish for the family meal table.
You do not need to have a huge garden that is producing kilos and kilos of produce to be able to make fresh family recipes using home grown ingredients.
This is my cold-weather-inspired Rhubarb and Apple Pressure Cooker Rice Pudding. Using the pressure cooker makes it a fast dessert to cook on a weeknight. I got my pressure cooker towards the end of last winter from my friends at Kambrook so am looking forward to using it more this winter.
This recipe was created dairy free, you can substitute with your milk of choice.
- ¾ cup arborio rice
- 1 and ½ cup Coco Quench (milk)
- ½ cup water
- 2 stalks rhubarb - chopped
- 1 Granny Smith apple - peeled and chopped into pieces
- 1 teaspoon vanilla paste
- 1 cinnamon stick
- 1 teaspoon wattle seed (or cinnamon powder)
- 1 teaspoon coconut sugar to serve
- Add all of the ingredients - minus the coconut sugar, to the pot of the pressure cooker
- Turn to 15 minutes cook time and wait until pressure is achieved and cook time is complete
- Release the steam and serve topped with a sprinkle of coconut sugar.
So is this rice pudding as good as his dad’s rice pudding recipe?
The verdict from Mr Fresh: “No, dad’s rice pudding is pretty good”
Back to the drawing board for me …..
I am going to have to get my father-in-law to make his pudding next time he visits so I can see how he makes it. In the meantime I am happy that this version is a good substitute. Maybe one day my children will talk about my rice pudding being incomparable to any other!
Do you have a memory of a childhood dessert that has never been surpassed? What is it? I’d love to hear in the comments below.
Disclosure: I was gifted my pressure cooker from Kambrook and it is one of my favourite cold weather kitchen appliances.
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