Your browser is not supported by our website. Please be aware that your experience may not be ideal. We suggest you upgrade to Google Chrome, or alternatively call 1300 23 63 82 and we’ll be happy to support you over the phone.

Creamy Rice Pudding

6th December 2019


  • 1 cup long grain rice
  • 2 cup water
  • 1 tsp salt
  • 3⁄4 cup sugar
  • 2 cup enriched milk
  • 1 cup cream
  • 1⁄2 cup raisins/sultanas
  • Nutmeg or cinnamon
  • Extra 1 cup cream


  1. Combine rice, water and salt in saucepan and simmer 3 minutes.
  2. Add sugar, milk and cream and bring to a slow simmer over low heat, stirring occasionally.
  3. Cook uncovered for 30 minutes, stirring occasionally until liquid is absorbed.
  4. Remove from heat and stir through last cup of cream and raisins/sultanas.
  5. Serve warm or cold, sprinkled with nutmeg or cinnamon.

Tip: For a truly decadent baked rice pudding, after step 3 allow mixture to cool. Then whisk 3 egg yolks with another cup of cream and 1 teaspoon of vanilla essence. Combine with cooled rice and add raisins/sultanas. Transfer to baking dish and bake at 180°C uncovered until set at the edges (about 25 minutes). Sprinkle with nutmeg/cinnamon.
Per serve: 2700kJ, 7g protein