Creamed rice with poached cherries and blueberries

Traditional rice pudding has nothing on this recipe. The subtly spiced creamed rice is teamed with warm poached berries for an indulgent dessert.

  • 10 mins preparation
  • 1 hr cooking
  • Serves 6
  • Print


Creamed rice
  • 1 litre (4 cups) full-cream milk
  • 1 teaspoon vanilla bean paste
  • 1 cinnamon stick
  • 1/3 cup (75g) caster sugar
  • 1/2 cup (100g) medium grain calrose rice
Poached cherries and blueberries
  • 300 gram frozen cherries
  • 150 gram frozen blueberries
  • 1 strip orange rind
  • 2 tablespoon caster sugar


Creamed rice with poached cherries and blueberries
  • 1
    Place milk, vanilla, cinnamon and sugar in a large saucepan. Bring to boil over medium heat.
  • 2
    Stir in rice. Reduce heat to low. Cook, stirring occasionally, for about 1 hour, or until rice is cooked and thickened. Remove from heat.
  • 3
    Meanwhile, to make poached fruit, place cherries, blueberries, rind and sugar in a medium saucepan. Cook, stirring, until sugar dissolves and fruit is hot.
  • 4
    Divide warm or cooled creamed rice among serving bowls. Serve with poached cherries and blueberries.


Unfortunately, this recipe is not suitable to freeze or microwave.

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