Royal Rice Pudding Fritters with Rhubarb and Strawberry Jam

Royal Rice Pudding Fritters with Rhubarb and Strawberry Jam

  • Servings: 22
  • Total Time:


  • 750 ml milk (3 cups)
  • 1 cup Authentic Royal®  dry Basmati rice (1 cup)
  • 1/4 cup butter, diced
  • 1 vanilla bean, split, seeds scraped
  • 1 piece of thinly peeled lemon rind
  • ½ cup caster sugar
  • ½ cup plain flour
  • 1 egg, lightly beaten
  • 1 tbsp golden rum
  • 1 tsp baking powder
  • Vegetable oil, for deep-frying
  • Pure icing sugar, for dusting


Rhubarb and winter strawberry jam

  • 1 2/3 cups rhubarb, trimmed & chopped
  • 1 cup strawberries, hulled, halved
  • 1 ½ cups white sugar
  • Juice of ½ lemon


  1. Combine milk, rice, butter, vanilla bean and seeds and lemon rind in a saucepan over medium heat and bring to the boil.
  2. Reduce heat to low and simmer, stirring occasionally, until rice is tender (20-25 minutes).
  3. Transfer to a bowl, cool to room temperature (30-45 minutes) and discard vanilla bean.
  4. Add sugar, flour, egg, rum, and baking powder, stir to combine and refrigerate until firm (4-6 hours; if the mixture feels a little too wet add 1 tbsp of plain flour until it comes together).
  5. For rhubarb and strawberry jam, place rhubarb, strawberries and 50ml water in a saucepan over medium heat and cook partially covered, stirring frequently, until rhubarb is tender (12-15 minutes).
  6. Add sugar and lemon juice and cook until mixture reaches setting point (15-20 minutes; see cook’s notes p177).
  7. Set aside to cool.
  8. Heat oil to 180C in a deep-fryer or deep saucepan.
  9. Deep-fry heaped tablespoonfuls of batter in batches until golden (2-3 minutes; be careful, hot oil will spit).
  10. Dust with icing sugar and serve with rhubarb and strawberry jam.