My Mormor used to make rice pudding all the time. It’s a great way to use leftover rice.

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Serves 4

2 cups milk

1⁄3 cup short grain white rice

¼ cup sugar

pinch of salt

6 rhubarb stalks, chopped

juice of ½ lemon

1⁄3 cup sugar

  1. In a pot, bring the milk to a boil.
  2. Add the rice and let it simmer until soft, about 20 minutes. Stir often so that it does not burn.
  3. Add sugar and salt and mix well.
  4. In another pot, heat up rhubarb, lemon juice, and sugar until the rhubarb starts to soften.
  5. Serve in bowls with the warm rhubarb on top.


Photography by Linda Pugliese

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