Name: White chocolate and macadamia creamed rice
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 1/2 cup (300g) white medium-grain rice; 25 gram butter; 3 1/2 cup milk; 1 cinnamon stick; 1/4 cup caster sugar; 1/2 cup (125ml) thickened cream; 60 gram white eating chocolate, chopped finely; 1/2 cup (70g) fresh or thawed frozen raspberries; 1/3 cup (45g) coarsely chopped roasted macadamia nuts

White chocolate and macadamia creamed rice

It is no wonder this delicious pudding has many adaptations in different cultures and cuisines. However you experience it, this dish is creamy, sweet, spicy and simply moreish!

Serves 4

Cook

35M

Ingredients

1 1/2 cup (300g) white medium-grain rice

25 gram butter

3 1/2 cup milk

1 cinnamon stick

1/4 cup caster sugar

1/2 cup (125ml) thickened cream

60 gram white eating chocolate, chopped finely

1/2 cup (70g) fresh or thawed frozen raspberries

1/3 cup (45g) coarsely chopped roasted macadamia nuts

Method

1.Wash rice with cold water until water runs clear; drain well.

2.Combine rice, butter, milk, cinnamon and sugar in 2.5-litre (10-cup) rice cooker; secure lid.

3.Cook, stirring occasionally, about 25 minutes or until cooker automatically switches to ‘KEEP WARM’; stand 10 minutes. Discard cinnamon stick.

4.Stir in cream, chocolate, raspberries and half the nuts. Serve immediately sprinkled with remaining nuts.

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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