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!

  • 35 mins cooking
  • Serves 4
  • Print


White chocolate and macadamia creamed rice
  • 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
  • 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.

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