Creamed rice

  • 1 hr 10 mins cooking
  • Serves 6
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Creamed rice
  • 1 litre (4 cups) milk
  • 2/3 cup (150g) caster sugar
  • 1/2 cup (100g) short-grain rice
  • 1 teaspoon vanilla extract


Creamed rice
  • 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.

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