Name: Creamed rice
Cook time: 70 min
Total time: 70 min
Yield: 6
Ingredients: 1 litre (4 cups) milk; 2/3 cup (150g) caster sugar; 1/2 cup (100g) short-grain rice; 1 teaspoon vanilla extract

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Ingredients

1 litre (4 cups) milk

2/3 cup (150g) caster sugar

1/2 cup (100g) short-grain rice

1 teaspoon vanilla extract

Method

1.Combine milk and sugar in medium saucepan, bring to the boil, stirring. Gradually stir rice into the boiling milk.

2.Cover pan tightly, reduce heat to low, cook, stirring occasionally, about 1 hour or until rice is tender and most of the liquid is absorbed.

3.Stir in extract. Serve warm or cold.

Recipe can be made a day ahead, store, covered, in the refrigerator. It is important to use full-cream milk in this recipe,ook rice slowly for creamiest results. Serve with fruit of your choice.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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