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Sticky rice & rhubarb pud


  • Preheat oven to 180°C fan forced (200°C normal).
  • Place the rhubarb and strawberries with ½ cup caster sugar, the orange rind and 2 tbsp orange juice in a large ovenproof dish. Cover with kitchen foil and cook in the oven for about 30 mins until the rhubarb is tender. Then drain off some of the juice, discarding the orange rind.
  • Put the rice and coconut milk with 2½ tbsp caster sugar and the salt in a heavy-bottomed pot. Mix well, cover tightly with kitchen foil and the lid and simmer very gently for 10 mins. 
  • Then remove the pot from the heat and set aside for another 10 mins, covered. (DON'T PEEK!)
  • Simmer 100 gm caster sugar with the remaining orange juice in another pot until a caramel syrup is formed. 
  • Then fold the syrup into the rice and taste for sweetening. 
  • Spoon the rice into individual bowls and top with the rhubarb. Serve warm or cold for dessert or even breakfast.


  • 500 gm rhubarb, cut into 3 cm lengths
  • 1 punnet strawberries, hulled
  • caster sugar
  • 5 cm piece of orange rind (with no pith)
  • 3 tbsp fresh orange juice
  • 250 gm jasmine rice, well washed & drained
  • 600 ml coconut milk
  • 1 tspn sea salt

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm